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Salted caramel fudge

  • 195 ml condensed milk, sweetened
  • 115 g brown sugar
  • 90 g white chocolate
  • 60 g butter, unsalted, chopped
  • 3 tbsp golden syrup
  • 1/2 tsp sea salt

  1. Grease square cake pan, 4cm deep, 20cm wide, and line base and sides with parchment paper, leaving 2cm overhanging.
  2. Place condensed milk, sugar, golden syrup, and butter in a saucepan over low heat.
  3. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar is dissolved.
  4. Increase heat to medium-low and bring to simmer, stirring.
  5. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat.
  6. Stir in chopped white chocolate until combined and melted.
  7. Spoon into prepared pan, smooth top with spatula and sprinkle with salt, pressing in with the back of a spoon to secure.
  8. Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm.
  9. Cut into pieces before serving.

Good points

  • Low in sodium
  • Low in saturated fat

You'll find the recipe of homemade condensed milk (which I prefer to use instead of canned, manufactured one) here.

Preparation time: 45 min
Portions: 12
Difficulty: medium
Cuisine: International
General (in 1 portion)
Calories: 178.4 kcal
Carbohydrates: 26.19 g
Cholesterol: 17.85 mg
Sugar: 26.06 g
Protein: 1.78 g
Fat: 7.88 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com