Caramel fudge with cinnamon and pecans

Place a large pan over low heat and add the condensed milk, light brown caster sugar, butter and cinnamon.

Stir gently with a spatula for about 8 minutes, until all the ingredients have melted and the fudge begins to boil.

Remove the pan from the heat, let it cool for about 5 minutes while stirring, and add sea salt to taste.

Crumple the parchment paper and line the baking pan with it. Add half of the fudge and spread ¾ of the pecans over the top. Spread the remaining half of the fudge over the pecans, smooth it with a spatula, and garnish with ¼ of the pecans.

Let the fudge sit, covered, at room temperature for about 3 hours, until completely cooled. Cut it into squares with a sharp, non-serrated knife.

Storage tip:

The fudge can be stored in a sealed cookie jar for about 2 weeks.