Salted Caramel Fudge - or, Sugar Sugar

I was both astonished and delighted at finding this Salted Caramel Fudge.

Astonished that there could be so many variants of sugar in a single formula, and delighted at discovering a recipe for caramel that doesn’t involve a candy thermometer.

That’s not to say that you can completely avoid spitting, searing hot sugar (there was some lava-like ‘plopping’ involved), but this is a relatively easy way to come up with smooth, creamy, butterscotchy, SWEET lumps of candy.

Oh, and if you don’t have access to ingredients like golden syrup and glucose syrup, you could try and find a substitute here.

Or you could try my other salted caramel experiment from a couple of Christmases ago, here (warning: sugar thermometer involved).

And speaking of Christmas (smooth segue!), check out my cards this year on the Ooh, Look – Craft blog, here and below:

Salted Caramel Fudge

makes 60+ pieces

Ingredients

395g (14 oz) can sweetened condensed milk (reduced fat is fine)

1 cup brown sugar, loosely packed

2 tblsp glucose syrup

¼ cup golden syrup

125g (4½ oz) butter, chopped

180g (6 oz) white chocolate, finely chopped

2 tsp sea salt flakes

Method

1. Grease a 20cm square cake pan with deep sides. Line base and sides with baking paper, allowing a 2cm overhang on all sides

2. Place condensed milk, brown sugar, glucose syrup and butter in a medium saucepan over low heat. Cook, stirring without boiling, until the sugar has dissolved, about 10 minutes.

3. Increase heat to medium-low. Bring mixture to a simmer while stirring. Cook, stirring constantly, for 6 to 8 minutes, or until mixture thickens and comes away from the side of the pan.

4. Remove from heat and stir in white chocolate until combined and the chocolate has melted. Spoon into prepared pan. Sprinkle with salt flakes, pressing in the salt with the back of a spoon to make it stick. Set aside for 30 minutes to cool, then cover with plastic wrap and refrigerate for 4 hours or until firm. Cut into small pieces to serve.

To store: Keep the fudge in an airtight container in the refrigerator for up to 1 week. It’s easier if you cut into pieces with a sharp knife before storing. This fudge softens quickly when out of the fridge and this gives a more chewy fudge if you prefer it that way.

recipe from taste.com.au

Even Tabitha cat is suspicious of the myriad sugary ingredients.

Also, notice how the packaging tries to make the sweet stuff sound less deadly:
'99% fat free' condensed milk, 'no artificial colours or flavours' (Milky Bar chocolate), 'gluten-free' glucose syrup, '100% natural' golden syrup, and, um... brown sugar.

And if all that sugar wasn't enough, you have to add half a block of butter, as well.
Mmm, cholesterol.

Don't forget a generous sprinkling of salt flakes for added artery-clogging goodness.

 

I'll tell you what, though... this is some seriously GOOD fudge!

Less sugar and fat? Let's leave that for a new year's resolution. Now, gimme more fudge!