* 150g Unsalted butter cut into small cubes
* 500g Icing sugar
* 397g tin sweetened Condensed milk (use the standard kind, not the light one)
* 50g liquid glucose
* 1½-2 teaspoons Vanilla extract
* Sel de Guérande / Fleur de sel de Guérande (Guérande salt)* Fleur de sel de Guérande

===Method===
* Add the Butter and Sugar to the bowl '''10 minutes / 80 ° C / Speed 2'''.
* Add the Condensed milk and Vanilla extract '''30 minutes / 100 ° C / Speed 1 / MC Off''' - place the internal steaming basket on the lid to prevent splashing.
* Then '''30 minutes / Temp Varoma / Speed 1 / MC Off''' - place the internal steaming basket on the lid to prevent splashing.
* Pour the Fudge into a greased and lined 20cm x 20cm Baking tray (8 inch) and allow to cool and harden at room temperature - this will take a few hours.
* Sprinkle with a little Sel de Guérande / Fleur de sel de Guérande (Guérande salt)* Fleur de sel de Guérande before the fudge has completely set.
* Refrigerate for 30 minutes and cut into squares.
* Keep in an Airtight container.
* Translated and adapted from '''[http://cupcakista.over-blog.com/article-caramels-mous-au-beurre-sale-avec-ou-sans-thermomix-69723176.html Cupcakista]'''

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