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 Salted Butter (or add 1/2 Tsp Salt to unsalted butter)
- 100s & 1000s Sprinkles to decorate
- A Sugar Thermometer (available from www.icedjemsshop.com)
- Truffle / Sweet Boxes for packaging
These Boxes would be perfect for packaging your fudge and giving them as gifts or even posting them!
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.
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.
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!
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.
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.
4 thoughts on “Salted Caramel Fudge”
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
Looking at your picture yours is the same guess it suppose to be like this ? X
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
I’m sorry I have just got to say … I AM IN LOVE WITH YOUR KITCHEN!!! Totally unrelated to fudge … which also looks heavenly!