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Traditional recipes

Salted caramel fudge

Salted caramel fudge


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Makes 40 pieces

Cooks In30 minutes plus chilling

DifficultyNot too tricky

Nutrition per serving
  • Calories 97 5%

  • Fat 4g 6%

  • Saturates 2.5g 13%

  • Sugars 15.1g 17%

  • Salt -g 0%

  • Protein 0.1g 0%

  • Carbs 15.1g 6%

  • Fibre 0g -

Of an adult's reference intake

Ingredients

  • 600 g sugar
  • 250 ml double cream
  • 50 g unsalted butter
  • sea salt

Recipe From

Jamie Magazine

By Kate McCullough

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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