Salted Caramel Fudge

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 Salted Caramel 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 mixture boil for 10 minutes. I kept stirring it during this time.

I beat the mixture until it started to set, then poured it into a prepared pan lined with greaseproof paper. I sprinkled sea salt over the top, 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 it 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 the 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 Christmas!

I’m linking this recipe up with Treat Petite, hosted by Cakeyboi this month and myself on alternate months.

Recipe adapted from Honest Cooking.
 
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Salted Caramel Fudge

Ingredients

  • 1 can (397g) Condensed Milk
  • 150 ml Semi skimmed milk
  • 115 g Butter
  • 300 g Granulated sugar
  • 150 g Golden caster sugar
  • Coarse Sea Salt To taste

Instructions

  1. In a large heavy bottomed pan heat the condensed milk, semi skimmed milk, butter, granulated sugar, and golden caster sugar on low until all the sugar is dissolved

  2. Then turn up the heat and let the fudge boil for 10 minutes. Keep stirring during this time

  3. Take off the heat and beat the fudge until it starts to set, then pour into an 8 x 8 square tin lined with baking paper

  4. Sprinkle your desired amount of sea salt over the top of the fudge and gently press into the fudge to make sure it sticks

  5. Leave the fudge for several hours or overnight to set, then cut up into pieces to serve

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4 comments / Add your comment below

  1. Mmm fudge, funnily enough I was thinking about fudge on the way to work this morning and debating how long before Christmas you could make it as gifts and it'd still be OK. I guess the problem is not eating it rather than whether it would go off! This looks great, I love how you can see the flecks of salt!

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