Salted caramel fudge
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Salted caramel fudge

By Good Food team

Dig out your sugar thermometer to make this fudge. It requires a little precision, but the result is fabulous, with a lovely salted caramel flavour

  • Prep:10 mins
    Cook:40 mins
    plus overnight cooling
  • More effort

Nutrition per serving

  • kcal 121
  • fat 7g
  • saturates 4g
  • carbs 14g
  • sugars 0g
  • fibre 0g
  • protein 0.2g
  • salt 0.2g

Ingredients

  • 450g golden caster sugar
  • 400g double cream
  • 50g butter
  • 1 tbsp glucose syrup
  • 1 tbsp vanilla bean paste
  • 2 tbsp canned caramel
  • 450g golden caster sugar
  • 400g double cream
  • 50g butter
  • 1 tbsp glucose syrup
  • 1 tbsp vanilla bean paste
  • 2 tbsp canned caramel

Tip

RUM RAISIN FUDGE
For a grown-up treat, soak 100g raisins in 50ml dark rum the day before making the fudge. Tip the plumped-up raisins into the fudge with the vanilla bean paste and salt in step 3.
CHRISTMAS FUDGE
Add ½ tsp mixed spice, 100g mixed dried fruit and peel, add the zest of 1 orange to the fudge mixture with the vanilla bean paste and salt in step 3.
PEANUT BUTTER FUDGE
Stir 2-3 tbsp crunchy peanut butter into the fudge with the vanilla bean paste and salt in step 3. After putting it in the tin in step 5, scatter over a small handful of chopped salted peanuts.
RUM RAISIN FUDGE
For a grown-up treat, soak 100g raisins in 50ml dark rum the day before making the fudge. Tip the plumped-up raisins into the fudge with the vanilla bean paste and salt in step 3.
CHRISTMAS FUDGE
Add ½ tsp mixed spice, 100g mixed dried fruit and peel, add the zest of 1 orange to the fudge mixture with the vanilla bean paste and salt in step 3.
PEANUT BUTTER FUDGE
Stir 2-3 tbsp crunchy peanut butter into the fudge with the vanilla bean paste and salt in step 3. After putting it in the tin in step 5, scatter over a small handful of chopped salted peanuts.

Method

  1. Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.

  2. When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup – if it’s not, transfer the mixture to a smaller pan that’s still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C – or ‘soft ball’ stage, remove the pan from the heat.

  3. Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste and a good pinch of salt.

  4. Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.

  5. Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Dot the caramel over the top, and swirl it through the fudge using a skewer. Sprinkle with 1 tsp sea salt, then leave to cool overnight at room temperature – don’t put it in the fridge, as it will become sticky and won’t set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.

  6. Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.

  7. When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup – if it’s not, transfer the mixture to a smaller pan that’s still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C – or ‘soft ball’ stage, remove the pan from the heat.

  8. Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste and a good pinch of salt.

  9. Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.

  10. Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Dot the caramel over the top, and swirl it through the fudge using a skewer. Sprinkle with 1 tsp sea salt, then leave to cool overnight at room temperature – don’t put it in the fridge, as it will become sticky and won’t set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.

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