Salted caramel fudge

  • 150ml full fat milk
  • 1 tin of condensed milk 397g
  • 450g light brown sugar
  • 115g margarine or butter
  • Optional ingredients example chocolate chips, sea salt, vanilla etc
  • Measure all ingredients out and place into a large heavy-bottomed saucepan ( I used a jam making pan but have used nonstick pans before as well)
  • Slowly stir over a low heat until all the margarine or butter has melted and the sugar has dissolved
  • Continue stirring until it starts to boil, at this point, the mixture will grow in volume and might  bubble or spit – so be careful!!!!
  • Continue stirring and heat up to softball on a sugar thermometer
  • Remove from the heat and let cool slightly. This is the time to add any extra ingredients (I did half sea salt and half with white chocolate buttons)
  • Once a little cooler you can beat with a spoon in the pan or like I did pour onto a marble/granite pastry board and stir on the table to remove heat
  • Keep stirring until it stiffens and holds shape
  • At this point, you can either keep on the marble, which I normally do or if you beat it in the pan spread into a lined tray
  • Leave to cool and set completely before cutting into bite-size pieces and enjoying!


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