Line a baking tin with parchment paper. Leave extra paper hanging over the sides. This helps later removal. Set the tin aside. Having this ready keeps the process calm and smooth once cooking begins.

Place the saucepan over medium heat. Add sugar and cream together. Stir gently until the sugar dissolves. Do not rush this step. Slow heat helps prevent burning and keeps the texture smooth.

Add butter and miso paste to the pan. Stir slowly as everything melts. The miso should dissolve fully. The mixture will look creamy and pale. This is where the sweet and salty balance begins.

Increase the heat slightly. Let the mixture reach a gentle boil. Stir often to avoid sticking. Keep an eye on the sides of the pan. Patience here creates the best fudge texture.

Use a sugar thermometer. Cook until the mixture reaches 115°C. This is the soft-ball stage. It usually takes ten minutes. Accurate temperature is very important for proper fudge setting.

Once the temperature is reached, remove the pan from heat. Add vanilla extract and a pinch of sea salt. Stir gently. Let the mixture rest for two minutes before pouring.

Pour the hot fudge mixture into the prepared tin. Spread evenly using a spatula. Let it cool at room temperature. Do not refrigerate yet. Slow cooling improves texture.

Once cooled, place the tin in the refrigerator. Let it set for at least two hours. The fudge will firm up but remain soft and creamy when sliced.

Lift the fudge out using parchment paper. Use a sharp knife to cut small squares. Clean the knife between cuts for neat edges. Serve with care and pride.