Step by step…
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 Fudge
Delicious fudge in a favourite flavour
- 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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