Jamie Magazine
By Kate McCullough
Salted caramel fudge
30 mins plus chilling
Not Too Tricky
makes 40
Recipe From
Ingredients
600g sugar
250ml double cream
50g unsalted butter
sea salt
Method
- 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.
- Cook, stirring, over a medium-high heat, until it reaches 118ºC on a sugar thermometer (always be careful when boiling sugar).
- 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.
- 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.
Tags