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Cubes of caramel fudge sprinkled with sea salt

Salted caramel fudge

Published: December 2, 2021 at 3:32 pm
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  • Preparation and cooking time
    • Total time
    • + cooling + setting
  • Easy
  • Cuts into 25

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
Nutrition:
NutrientUnit
kcal177
fat6.2g
saturates3.9g
carbs28.9g
sugars28.9g
protein1.4g
salt0.1g
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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 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

  • 397g tin condensed milk
  • 500g soft light brown sugar
  • 125g unsalted butter
  • 150ml whole milk
  • 2 tbsp salted caramel sauce
  • sea salt flakes

Method

  • 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.
  • STEP 2
    Remove the mixture from the heat and leave to cool for 5 minutes.
  • STEP 3
    Use a wooden spoon to beat the mixture for 5 minutes until it thickens and loses its shine.
  • 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.
  • 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

Baileys Chocolate Tiffin Recipe for Christmas
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