Caramelised White Chocolate Fudge
Creamy no boil fudge made with caramelised white chocolate and topped with salt
- 400 g Caramelised white chocolate I used Callebaut Gold
- 397 g Condensed milk
- 130 g Icing sugar sieved
- ½ tbsp Coarse or flaky sea salt (optional)
Line a 8" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it
Put the condensed milk and caramelised white chocolate in a pan and melt together on a low heat, stirring together as it melts
Once it's fully melted and combined, take the pan off the heat and stir in the sieved icing sugar
Pour the fudge mixture into the tin and smooth it out to an even layer
Sprinkle over the salt and gently press it into the fudge so it sticks
Put in the fridge overnight, or for 3-4 hours to set
Remove from the tin and slice into pieces to serve. Store in the fridge for 2-3 weeks
- I used Callebaut's Gold chocolate for this recipe. You can use any caramelised white chocolate, or even make your own. Do not use Caramac.
- I recommend using a coarse or flaked sea salt for the topping, it looks so much prettier and packs a bigger punch of flavour.
- Make sure you are using sweetened condensed milk for this recipe. Evaporated milk will not work.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Calories: 113kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 14mg | Potassium: 41mg | Sugar: 10g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg