Sherry and salted almond fudge

Method

1. Put the caster sugar, double cream, sherry and butter into a large, heavy-based pan and heat very gently, stirring, until the sugar has melted. Once there are no sugar grains visible and the mixture no longer feels gritty as you stir, bring to a steady boil, stirring often to ensure it doesn’t catch. Once the liquid reaches around 105°C on a sugar or digital thermometer you’ll need to stir it constantly.
2. Keep heating and stirring the liquid and, when it reaches 120°C (about 45 minutes after you started heating the sugar), transfer the fudge to 
a mixing bowl, using a spatula to get it all out. Leave for 5 minutes.
3. After this time, beat the mixture with an electric mixer for 1-2 minutes until smooth – if it looks like it’s about to split, keep beating and it will come back together. Spoon the mixture into the prepared tin, then scatter over the almonds, gently pressing them into the top. Leave 
to set for around 8 hours, then remove from the tin, cut into small squares and serve.