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.
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Salted Fudge
- Total Time: 30 minutes
- Yield: 16 servings 1x
Description
This salted fudge combines the rich sweetness of traditional fudge with a delightful hint of flaky sea salt, perfect for those who love the balance of sweet and salty flavors.
Ingredients
- 1 397g (14oz) can of condensed milk
- 450g (16oz / 2 cups) Demerara sugar
- 150ml (5.5oz / 2/3 cup) milk
- 1 1/2 tsp flaky sea salt
- 115g (4oz / 1/2 cup) unsalted butter
Instructions
- Line a baking tray with baking parchment and grease well.
- 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.
- 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 tsp 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.
- 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.
- Pour the fudge into the baking tray and smooth into the corners. Sprinkle the salt over and press in gently with your finger pads.
- Cool the fudge in the fridge for a couple of hours and cut into bite sized pieces when firm.
Alternatives:
- 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.
- Another version which works well is fudge topped with salted peanuts and plain chocolate drops.
Notes
- For best results, use a candy thermometer to ensure the fudge reaches the soft ball stage.
- Store the fudge in an airtight container at room temperature for up to two weeks.
- If you prefer a less salty taste, reduce the amount of sea salt sprinkled on top.
- This fudge makes for a great homemade gift or party treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 24
- Sodium: 60
- Fat: 6
- Carbohydrates: 25
- Fiber: 0
- Protein: 2
- Cholesterol: 15
If You Liked This Recipe, You’ll Love These
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- Fill Our Stockings with Fudge: 10 Delicious Fudge Recipes
- Chocolate Mint Fudge
Frequently Asked Questions
How do I know when the fudge has cooked long enough?
The recipe gives a visual cue (the fudge turns the color of a golden Pomeranian after 10-15 minutes) and a cold-water test: drop a small spoonful into a glass of cold water — if it forms a firm ball, the fudge is cooked enough. This is the classic soft-ball stage test.
Why must I keep stirring the fudge the entire time it cooks?
The recipe warns it is very important to keep the fudge moving constantly, especially around the edges, otherwise you risk burning the sugar. If it does catch, the recipe advises sieving out as many burned bits as possible while keeping everything in motion. 
Why does the recipe beat the fudge with an electric whisk after cooking?
After removing from heat, the fudge is beaten for around 10 minutes until it becomes very thick and lightly grainy. This agitation triggers controlled sugar crystallization, which gives fudge its characteristic smooth-yet-slightly-grainy texture rather than a toffee-like hardness.
Are there any variations on the basic salted fudge?
Yes — the recipe includes two alternative toppings: honey-painted bacon baked until dry and crunchy (used in place of the flaky sea salt), and a version topped with salted peanuts and plain chocolate drops. The notes also mention reducing the 1 1/2 tsp of sea salt if you prefer a less salty finish.
For the condence milk is it the sweetened kind.
where do you but flaky sea salt?
Can’t wait to make this. Yum!