Salted Caramel Fudge

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So Fudge can be a hard one to get right, unless you heat your mixture to an exact temperature and remove from the heat at the right time – you can end up with either a runny mixture that won’t set or a burnt mixture.

My number one tip for making fudge just right would be to get a cooking thermometer that you can stick in the pan, however you can still get it right if you know the consistency you are looking for – and I took lots of pictures for you!

You will need (fills a 22cm x 28cm pan):

  • 450g Icing Sugar
  • Few drops of concentrated Caramel Flavouring
  • Can of condensed milk (mine was approx 400g)
  • 115g Unsalted Butter
  • Sprinkles to decorate
  • A Sugar Thermometer (available from www.icedjemsshop.com)

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Place the Icing Sugar, flavouring, condensed milk and unsalted butter into a large saucepan (I feel I should point out that the one I used was far too small and I barely had room to stir)! Melt the ingredients over a low heat until you have a thick creamy looking mixture.

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Now you can bring the mixture to boil, and simmer for about 10 minutes. It is crucial that you are constantly stirring the mixture so it doesn’t burn (I found a rubber spatula was most effective). You should start to see it thicken and the colour will darken to a light brown.

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You will need to remove the fudge mixture from the heat once it has reached 118 degrees. If you don’t have a thermometer, I’ve included a photo of what my mixture looked like once it reached this temperature – basically like it’s about to explode out of the saucepan!

You can also test your fudge by dropping a small amount into an ice cold glass of water. If it forms a ball, it’s ready. If it disperses then you need to keep simmering. However I would really recommend getting a sugar thermometer, it’s a great investment for no-fail fudge and I never quite perfected my fudge until I got one!

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Once the fudge is ready, remove from the heat and mix well with your spatula until it becomes thick and almost too thick to stir.

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Line a tin with baking paper (my tin was 22cm x 28cm) and pour your sprinkles over the base. Then pour over your fudge mixture and leave to set.

To serve, simply cut into chunks as required – you will get a large amount from this mixture so feel free to halve the recipe if you only want a small amount.

Enjoy!

Jem x

  1. Marie
    Marie07-07-2015

    Hi made this and was lovely made it with ordinary icing sugar then added flavour at the end , when Is The best time to add flavour ? Also on cutting it up found it broke into pieces and could cut them in squares , still looked good but wabted to know what I did to make it like this , thanks

  2. Marie
    Marie07-07-2015

    Looking at your picture yours is the same guess it suppose to be like this ? X

  3. Iced Jems
    Iced Jems07-09-2015

    Hi Marie, yes the texture isn’t over chewy, it’s more of a melt in your mouth fudge so will break a little rather than cut into perfect squares! And yes the flavour is best to add at the end so it doesn’t all burn away 🙂 x

  4. victoria
    victoria07-30-2015

    I’m sorry I have just got to say … I AM IN LOVE WITH YOUR KITCHEN!!! Totally unrelated to fudge … which also looks heavenly!

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