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
- 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.