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Salted Caramel Fudge



This has got be the ultimate crowd pleaser. Devilishly moorish and completely delicious


75g unsalted butter

750g caster sugar

250g liquid glucose

215ml double cream

100g clotted cream

2 tsp sea salt

375g caramel milk chocolate broken into small pieces

  1. Line a shallot baking tin, with baking parchment

  2. Heat butter, sugar, liquid glucose and both creams in a saucepan over low heat. Stir constantly until butter has melted

  3. Simmer the mixture over a medium heat without storing until it reaches 117c

  4. Remove the pan from the heat and beat in the salt and chocolate. Keep mixing until the chocolate is completely melted

  5. Pour into mixture and leave to cool until the mixture has set

  6. Cut your fudge into your desired shape and size





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