Jamie Oliver

Salted caramel fudge

Salted caramel fudge

Makes 40 pieces
Cooks In30 minutes plus chilling
DifficultyNot too tricky
Nutrition per serving
  • Calories
    97
    5%
  • Fat
    4g
    6%
  • Saturates
    2.5g
    13%
  • Protein
    0.1g
    0%
  • Carbs
    15.1g
    6%
  • Sugars
    15.1g
    17%
  • Fibre
    0g
    -

Of an adult's reference intake

Jamie Magazine
Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough

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Ingredients

  • 600 g sugar
  • 250 ml double cream
  • 50 g unsalted butter
  • sea salt
Tap For Method
Jamie Magazine
Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

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.

Tip

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Nutrition per serving
  • Calories
    97
    5%
  • Fat
    4g
    6%
  • Saturates
    2.5g
    13%
  • Protein
    0.1g
    0%
  • Carbs
    15.1g
    6%
  • Sugars
    15.1g
    17%
  • Fibre
    0g
    -

Of an adult's reference intake