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Easy fudge recipe
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Salted caramel fudge

Easy fudge recipe
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30 mins plus chilling
Not Too Tricky

makes 40

nutrition per serving

9
7

Calories

4
g

Fat

2
.
5
g

Saturates

1
5
.
1
g

Sugars

N
a
N

Salt

0
.
1
g

Protein

1
5
.
1
g

Carbs

0

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Kate McCullough

Ingredients

600g sugar

250ml double cream

50g unsalted butter

sea salt

Method

  1. Melt 200g of the sugar in a pan over a medium heat until golden, then beat in 400g more, along with the double cream, butter and 1 teaspoon of sea salt.
  2. Cook, stirring, over a medium-high heat, until it reaches 118ºC on a sugar thermometer (always be careful when boiling sugar).
  3. Off the heat, beat with an electric mixer until thick. Pour into a lined 20cm x 20cm tin and spread out evenly with a spatula.
  4. Leave to cool, then chill in the fridge for 2 to 3 hours to set. Sprinkle with a pinch of sea salt, cut into 2 to 3cm squares and serve.

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