Quantcast

Socialize

FacebookTwitter

Salted Fudge

With a spike of flaky salt crystals, the sugary fudge hit is made much more rewarding.
By Lalage Wordsworth

Salted Fudge Recipe
Few people can resist the yielding sweetness of home-made fudge, but sometimes I find it can be a little cloying. With a spike of flaky salt crystals, the sugary hit is made much more rewarding. If you like salted caramel, you will love this salted fudge.

Salted Fudge
 
Prep Time
Cook Time
Total Time
 
A lovely salted fudge recipe
Author:
Recipe Type: Dessert
Ingredients
  • 1 397g (14oz) can of condensed milk
  • 450g (16oz / 2 cups) Demerara sugar
  • 150ml (5.5oz / ⅔ cup) milk
  • 1½ tsp flaky sea salt
  • 115g (4oz / ½ cup) butter (unsalted)
Instructions
  1. Line a baking tray with baking parchment and grease well.
  2. Combine all the ingredients, minus the salt, in a heavy-based saucepan and keep stirring over a low heat until the mixture is bubbling comfortably. It’s very important to keep the fudge moving all the time, especially around the edges, otherwise you risk burning the sugar. If it does catch, try sieving out as many of the bits as possible whilst keeping everything on the move.
  3. Keep stirring the fudge until it has turned to the colour of a golden Pomeranian. This should take around 10 to 15 minutes. To test it, pick up a small teaspoon of the fudge and drop the spoon in a glass of cold water. If the fudge forms a firm ball, then it’s cooked enough.
  4. Take the fudge off the hob and beat with a hand-held electric whisk or a food processor for around 10 minutes, or until the fudge has got very thick and lightly grainy.
  5. Pour the fudge into the baking tray and smooth into the corners. Sprinkle the salt over and press in gently with your finger pads.
  6. Cool the fudge in the fridge for a couple of hours and cut into bite sized pieces when firm.
Alternatives:
  1. You can candy bacon by painting it with honey and baking in a hot oven until dry and crunchy. Use this as an alternative to salt.
  2. Another version which works well is fudge topped with salted peanuts and plain chocolate drops.
Lalage Wordsworth

Lalage Wordsworth

Lalage (which rhymes with allergy) is a writer and yarn designer from the UK. Growing up in tiny hamlet in France on a sheep farm gave her a taste for the good French life. She is trying to recreate that in a one-bedroom flat in Brighton with varying degrees of success. Making cheese was not one of them.

More Posts - Website - Twitter

Originally Published: December 18, 2012

3 Responses to Salted Fudge

  1. Maya Parson

    Maya Parson Reply

    December 19, 2012 at 10:00 am

    Can’t wait to make this. Yum!

  2. elaineminadeo Reply

    December 21, 2013 at 7:09 pm

    where do you but flaky sea salt?

  3. donna Reply

    December 22, 2013 at 5:51 pm

    For the condence milk is it the sweetened kind.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate Recipe: