Salted caramel fudge
- Adam Bush
Published: December 2, 2021 at 3:32 PM
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Cuts into 25
Easy
Total time: 25 mins
+ cooling + setting
0 reviews
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Flecked with sea salt, this beautifully smooth caramel fudge is perfect for serving after dinner with an espresso, or wrapping up and giving as a gift
Gluten free
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Make a batch of this salted caramel fudge, then check out more Christmas gift recipes, including our classic fudge, Baileys fudge, chocolate fudge, vegan fudge and vanilla fudge.
Recipe tip: For alternate flavour combinations, beat one of the following into the mixture just before scraping into the tin:
• 2 tbsp of dark rum and 50g of raisins
• 50g of cocoa powder
• 50g of toasted chopped pecans
Ingredients
Nutrition
- 397g tin condensed milk
- 500g soft light brown sugar
- 125g unsalted butter
- 150ml whole milk
- 2 tbsp salted caramel sauce
- sea salt flakes
Nutrition: per serving
- kcal177
- fat6.2g
- saturates3.9g
- carbs28.9g
- sugars28.9g
- protein1.4g
- salt0.1g
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Method
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step 1
Line a 20cm square brownie tin with baking paper. Tip all of the ingredients, except the salted caramel sauce and salt, into a large pan over a low heat and stir until the sugar has melted. Turn up the heat and simmer for 15-20 minutes, stirring regularly to avoid the mixture catching, until it reaches 115C on a sugar thermometer. If you don’t have a thermometer, carefully drop ½ tsp of the mixture into a glass of cold water. Leave for 30 seconds to cool, then pick up the ball of syrup and squeeze between your fingers – it should be slightly firm but malleable. If it’s too syrupy and dissipates in the water then the fudge needs longer on the hob. Repeat this process after another 2-3 minutes.
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step 2
Remove the mixture from the heat and leave to cool for 5 minutes.
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step 3
Use a wooden spoon to beat the mixture for 5 minutes until it thickens and loses its shine.
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step 4
Tip into the prepared tin and use the spoon to work it into the corners. Dot the top with the salted caramel sauce and use a skewer to swirl it through the mixture. Sprinkle with some sea salt flakes and leave at room temperature until completely cool and set.
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step 5
Transfer to a chopping board and cut into 25 squares. This will keep in an airtight box at room temperature for a month.
Try more homemade food gift ideas
Authors
Adam BushDeputy food editor
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