When our very own Sam Liu and his wife Holly, took over our work canteen with their business venture, we were instantly converted fans of fudge. Even me, a previous fudge hater. It was the way it wasn’t chewy like shop bought fudge, it was buttery, crumbly and our favourite flavour, salted. We just had to get our hands on their recipe, and we did. Here’s how to make your very own sea salt fudge. We warn you though, it can be very addictive. The saltiness combined with the sweet buttery flavour. We’re snacking on some at our desk as we speak.

 

Here's what you'll need...

  • 800ml Whole Milk
  • 800g Caster Sugar
  • 250g Margarine
  • 397g x 2 Condensed Milk
  • 1 tbs Golden Syrup
  • 50g Salt

ingredients needed to make our sea salt fudge recipe

 

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Here's how it's done...

  • 1

    Start heating the milk on a medium heat.

    how to make sea salt fudge - step one

  • 2

    Whilst doing this melt the margarine in a large pan.

    how to make sea salt fudge - step two

  • 3

    Once all the margarine has melted add the sugar slowly, mixing it in until all the sugar is coated in margarine.

    how to make sea salt fudge - step three

  • 4

    Once the milk is steaming add this to the margarine and sugar then add the 2 tins of condensed milk and the golden syrup.

    how to make sea salt fudge - step four

  • 5

    Continuously stir on a medium heat until it thickens. At 105°C add half of the salt. Continue to mix until the mixture reaches 117°C then take off the heat and stir for another minute.

    how to make sea salt fudge - step five

  • 6

    Scrape the edges on the pan and mix with a hand mixer for 5 minutes.

    how to make sea salt fudge - step six

  • 7

    Line a tin with greaseproof paper. Pour the mixture into the tin and sprinkle the remainder of the salt on top then leave to cool for an hour.

    how to make sea salt fudge - step seven

  • 8

    Cut when solid and warm.

    Sea salt fudge cut up into squares

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Summary
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Recipe Name
Make Your Own Sea Salt Fudge
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Mahaim Saud

By Mahaim Saud on 29.05.18

Guest Contributor

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