Salted Caramel Fudge
Salted Caramel Fudge. Basically the age old Nestlé condensed milk fudge recipe with added Maldon salt to offset the sweet.  So simple, so good.

Salted Caramel Fudge

Salted Caramel Fudge

Salted Caramel Fudge

Salted Caramel Fudge. Basically the age old Nestlé condensed milk fudge recipe with added Maldon salt to offset the sweet.  So simple, so good. 
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Course Dessert, Snack
Servings 24
Calories 98 kcal

Equipment

  • Heavy Based Deep Medium Pot
  • Quarter Sheet Baking Pan (13 x 9 inch) or 9 x 9 inch for thicker fudge

Ingredients
  

  • 2 cups (400 g) sugar or try light brown Demerara sugar
  • 75 ml water
  • 60 g butter
  • 5 tsp (25 ml) golden syrup
  • ½ tsp (2.5 ml) vanilla essence
  • 1 can (397 g) Nestle condensed milk full cream
  • 1 tsp (5 ml) coarse salt (Maldon)
  • 1 tsp (5 ml) coarse salt (Maldon) for sprinkling

Instructions
 

  • Add sugar and water to the pot. Heat gently until the sugar is dissolved, swirl every so often. Wipe down any rogue sugar that may be on the sides of the pot.
  • Add the butter, golden syrup and vanilla essence and stir into the dissolved sugar mixture until melted.
  • Add condensed milk and stir until evenly combined. Allow to bubble gently over moderately low heat (because sugar burns). Stir every few minutes to prevent catching. This will take about 25 minutes.I t should look like caramel sauce.
    If using a sugar thermometer, the mixture needs to reach 112 - 115°C maximum to get to 'soft ball stage'.
    Tip: No thermometer? Dollop a little of the mixture into cold water to see if it makes a soft squishy ball that stays in tact. There, soft ball stage.
  • Remove from the heat, add malden salt and whisk using an electric beater until the fudge mixture is viscous, that of a thick cake batter. Do not over beat as this will make the fudge crumbly. Add more salt to taste if needed.
  • Spoon and spread evenly into a baking paper lined quarter sheet baking pan (13 x 9 inch).
    For thick fudge, use a 20 x 20 cm/ 9 x 9 inch baking pan.
  • Sprinkle with coarse salt.
  • Allow to cool for 20 - 30 minutes then cut into squares. It sets rather quickly so don't wait too long to portion. I portioned the fudge into 24 pieces.
  • Cool to room temperature until completely set ( 1 hour).
  • Store in an airtight container somewhere cool, but not the fridge.

Nutrition

Calories: 98kcalCarbohydrates: 20gProtein: 0.02gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 16mgPotassium: 1mgSugar: 21gVitamin A: 63IUVitamin C: 0.001mgCalcium: 1mgIron: 0.01mg
Keyword fudge, salted caramel, sweets
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