Method
Line a shallow baking tin approx 15x25cm with cling film. Put 600g caster sugar, 30ml golden syrup, 200g butter and 200ml double cream in a pan. Cook on medium heat stirring until sugar dissolved, increase heat and stir constantly until the mixture reaches 116C. Stir 4 meadowsweet flower heads through the fudge, taste frequently until nicely flavoured. Remove flowers, beat well with wooden spoon for 2 mins until thick and creamy. Pour into tin, allow to set, mark into squares and cut when cold.