Salted Caramel Fudge Recipes
SALTED CARAMEL FUDGE
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
Provided by Good Food team
Time 50m
Yield Cuts into 36 pieces
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 121 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Protein 0.2 grams protein, Sodium 0.2 milligram of sodium
SALTED CARAMEL FUDGE
A delicious holiday treat. This was made by my husband and I on a particularly sugar-craving night. Add sugar sprinkles for decoration.
Provided by Rachel Davey Sardella
Categories Desserts Candy Recipes Fudge Recipes
Time 1h30m
Yield 24
Number Of Ingredients 7
Steps:
- Line a 9x13-inch baking dish with parchment paper.
- Combine sugar, butter, and evaporated milk in a 2-quart saucepan; cook, stirring constantly, until a candy thermometer reads 245 degrees F (118 degrees C), about 10 minutes. Add caramel to milk mixture; cook until temperature returns to 245 degrees F (118 degrees C), about 10 minutes.
- Remove saucepan from heat and stir marshmallow creme and vanilla extract into caramel mixture. Pour mixture into the prepared baking dish, evenly spreading into the dish. Sprinkle salt over the fudge. Lightly swirl fudge using a butter knife to slightly submerge the salt into the fudge. Cool fudge completely before cutting into squares.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 35.8 g, Cholesterol 17.9 mg, Fat 7.3 g, Protein 1.1 g, SaturatedFat 4.2 g, Sodium 565.4 mg, Sugar 31.7 g
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