In a large saucepan, melt and brown butter on a medium to high heat until amber in colour.

Add caster sugar, brown sugar, cream and bring to a boil.

Boil for 5 minutes, stirring constantly. To check when your fudge is ready, drip a small amount into ice cold water. If it forms into a firm yet soft ball, it’s ready.

Remove from the heat and add vanilla and icing sugar. Mix with a hand-held beater for several minutes until crumb starts to come together.

Press mixture into a lined loaf tin, cover and chill in the fridge.

Once set, cut into squares and keep in an airtight container.