How to make Salted Caramel Fudge...
In a large heavy bottomed pan I put condensed milk, semi skimmed milk, butter, granulated sugar, and 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. Then I sprinkled sea salt over the top.
Recommended equipment & ingredients*
|8" Square tin||Mixing bowls||Cooling rack|
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Tips for making the Salted Caramel Fudge:
- You can also use demerara sugar if you can't get hold of golden caster sugar.
- I've used both whole milk and semi skimmed milk to make this fudge and both work great!
- Make sure to use a very large pan when making the fudge as it bubbles up a lot in the pan while it boils. I also find it can get quite hot and I often wear an oven glove on my stirring hand to keep it cooler!
More Salted Caramel recipes...
|Salted Caramel Cheesecake (No Bake)||Salted Caramel Egg Brownies||Salted Caramel Cupcakes|
|Salted Caramel Cake||Salted Caramel Chocolate Tart||Salted Caramel Rocky Road|
- 1 can (397g) Condensed Milk
- 150 ml Semi skimmed milk or whole milk
- 115 g Butter
- 300 g Granulated sugar
- 150 g Golden caster sugar or demerara sugar
- 1-2 tsp Coarse sea salt to taste
- Line a 8" square tin with baking paper, I like to grease the tin with some butter first to help the baking paper stick to it
- In a large heavy bottomed pan heat the condensed milk, semi skimmed milk, butter, granulated sugar, and golden caster sugar on a low heat until all the sugar is dissolved and the mixture is smooth
- 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 the tin
- Sprinkle your desired amount of sea salt over the top of the fudge
- Leave the fudge for several hours or overnight to set, you can set it in the fridge quicker, then cut up into pieces to serve
- Store in an airtight container in a cool place for up to 2 weeks, or in the fridge for up to 3 weeks
Recipe adapted from Honest Cooking.
If you like this, check out more of my Fudge recipes!
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