Salted Caramel Fudge
Ingredients
1 can sweetened condensed milk (395 milliliters / 14 ounces)
½ c caster (superfine) sugar (100 grams / 3.5 ounces)
½ c dark brown sugar, packed (100 grams / 3.5 ounces)
40 milliliters liquid glucose (or light corn syrup)
¼ c golden syrup (or brown rice syrup)
113 grams unsalted butter (1/2 c / 1 stick)
180 grams white chocolate (6.5 ounces / 1 c chopped)
2 tsp sea salt flakes
Instructions
Line an 8×8 inch baking pan with parchment paper.
Chop the white chocolate and set it aside.
In a saucepan mix together the sweetened condensed milk, caster sugar, dark brown sugar, liquid glucose (or corn syrup) golden syrup and butter.
Heat the mixture, over low heat while stirring continuously until the sugar completely dissolves.
Slightly increase the heat to bring the mixture to a simmer. Keep stirring for 6 to 8 minutes until it thickens slightly.
Remove from heat. Stir in the chopped chocolate and most of the sea salt flakes until it becomes smooth.
Pour this mixture into your pan. Sprinkle with remaining sea salt flakes. Let it cool at room temperature for 30 minutes.
Cover the pan with plastic wrap. Refrigerate overnight to allow it to set properly.
Once fully set, cut your fudge into 36 squares. Enjoy!
Nutrition Information:
YIELDS: 36 | SERVING SIZE: 1
Calories: 120 calories | Total Fat: 6 grams | Cholesterol: 15 milligrams | Total Carbohydrates: 15 grams | Protein: 1 gram
Frequently Asked Questions:
Can I use salted butter instead of unsalted butter in the recipe?
Yes, you can use salted butter, but keep in mind that it might affect the overall saltiness of the fudge.
Adjust the amount of added sea salt accordingly.
Is it necessary to refrigerate the fudge overnight, or can I eat it sooner?
Refrigerating overnight is recommended for the best texture and flavor.
It allows the fudge to set properly.
Can I substitute liquid glucose with corn syrup, and vice versa?
Yes, you can substitute liquid glucose with light corn syrup and vice versa.
They serve similar purposes in providing sweetness and preventing sugar crystallization.
What can I use if I don’t have parchment paper for lining the baking pan?
You can use aluminum foil as an alternative for lining the pan.
Make sure to leave some overhang for easy removal.
Can I add nuts or other mix-ins to the fudge?
Absolutely! Chopped nuts, like walnuts or pecans, can be a delicious addition.
Fold them in when incorporating the chocolate.
Is it possible to make this fudge without white chocolate?
While white chocolate contributes to the flavor and texture, you can experiment with dark or milk chocolate if you prefer a different chocolatey taste.
How do I store the fudge, and what is its shelf life?
Store the fudge in an airtight container in the refrigerator.
It can last for up to two weeks, but for optimal freshness, consume it within the first week.
Can I use a different type of sugar in place of caster sugar?
Yes, you can substitute regular granulated sugar for caster sugar.
The texture might be slightly different, but it will still work.
What’s the purpose of sea salt flakes in the recipe?
Sea salt flakes enhance the overall flavor by providing a balance of sweetness and saltiness.
They also add a pleasing crunch.
Can I freeze the fudge for longer storage?
Yes, you can freeze the fudge for up to three months.
Ensure it’s well-wrapped to prevent freezer burn and thaw it in the refrigerator before serving.