Salted caramel is all the rage right now and although I may be a little late to the party in finally making something with these opposing flavours, this fudge was worth the wait! It's sweet, it's salty, it's melt in the mouth, it's delicious!
In a large heavy bottomed pan I put 1 can (397g) condensed milk, 150ml semi skimmed milk, 115g butter, 300g granulated sugar, and 150g golden caster sugar. I heated it on low until all the sugar had dissolved.
Once the sugar was completely dissolved, I turned up the heat and let the fudge boil for 10 minutes. I kept stirring it during this time.
I beat the fudge until it started to set, then poured it into a prepared pan lined with greaseproof paper. I sprinkled sea salt over the top of the fudge, I didn't measure the amount I used, this part depends on how salty you like it! I gently pressed the salt into the fudge to make sure it stuck.
I left the fudge overnight to set and the next day I cut it up into pieces. It was very tasty and melt in the mouth! The saltyness balances out how sweet fudge is. Fudge is great for giving as a gift and I have given it out at Christmas and for Valentine's Day before. This fudge went to a friend for her birthday, to my Dad and stepmum, and then the leftovers were enjoyed by myself and my boyfriend. You get at least three decent sized gifts out of this batch. Perfect for...dare I say it in September...Christmas!
Salted Caramel Fudgeby September-19-2014 Ingredients- 1 can (397g) Condensed Milk
- 150ml Semi skimmed milk
- 115g Butter
- 300g Granulated sugar
- 150g Golden caster sugar
- To taste Sea Salt
Then turn up the heat and let the fudge boil for 10 minutes. Keep stirring during this time.
Take off the heat and beat the fudge until it starts to set, then pour into a prepared pan lined with greaseproof paper.
Sprinkle sea salt over the top of the fudge to taste and gently press into the fudge to make sure it sticks.
Leave the fudge for several hours or overnight to set, then cut up into pieces.DetailsPrep time: Cook time: 25 mins Total time: 25 mins Yield:
Recipe adapted from Honest Cooking.
