Interiors Inspiring homes since 1825
0117 9292288 Customer Advice Line

Blog Recipe: Sea-Salted Fudge

March 26th, 2019 Recipe: Sea-Salted Fudge image
author image Carine Butcher Digital Print & Marketing Officer

Recipe: Sea-Salted Fudge

Sea-salted fudge! Gorgeous melt in the mouth fudge with a bit of a kick. My mouth is watering just thinking about it as I write this! 

I actually found this recipe on Pinterest (credit to Ren Behan on www.jamieoliver.com) before Christmas and made jars of it as gifts for our parents from the grandchildren, but alas, I have also made it several times since as I can’t get enough of it. It is so yummy! I guarantee you will be making double helpings or if you are making it for gifts you will end up keeping a stash of it behind as a treat. 

Ingredients:

  • 1 x 397g can condensed milk
  • 80g unsalted butter
  • 150g soft, light brown sugar
  • 1 whole vanilla pod or 1 teaspoon vanilla essence
  • A good pinch of sea salt

Fudge blog ingredients

To Decorate/ Flavour:

  • Freeze dried strawberries
  • Crushed honeycomb
  • Edible bronze coloured or glitter decorations

Method

  • Line a 20cm square tin with grease proof paper. Place a glass of ice-cold water nearby which you will use to test the fudge a little later.
  • In a large, non-stick, wide bottomed pan, add the condensed milk, butter and soft brown sugar. Slice the vanilla pod in half length ways and use the tip of a knife to scrape out the seeds. Add the vanilla seeds to the mixture.
  • Melt the ingredients over a medium heat, using a wooden spoon to stir until the sugar has dissolved. Make sure the sugar doesn’t catch on the bottom of the pan – if it does turn down your heat a touch.
  • Next carefully bring the mixture to a rolling boil. Take care because the mixture will be extremely hot. Stir it constantly for around 10 minutes.
  • Test the fudge by dropping a small amount of the mixture into the cold water. You are looking for the fudge to drop to the bottom of the glass and form a round tear shape or ball. This is called the soft ball stage. If you have a thermometer, the mixture should have reached 113°C (236°F).
  • Take the pan off the heat, add a good pinch of sea salt (about half a teaspoon) and leave it to cool for a few minutes. Then, using the wooden spoon again, stir the spoon vigorously until it begins to firm up a little – for about five to eight minutes.
  • Very carefully, pour the mixture into your lined tin and smooth out with the back of a metal spoon. Sprinkle over your chosen toppings and push them down into the fudge slightly.
  • Leave the fudge to cool at room temperature for a couple of hours, and then chop into pieces using a sharp knife.

Sea salted fudge handmade ready to gift box

Once your sea-salted fudge has cooled, keep some for yourself and bag some up as gifts. I loved putting them into jars decorated with ribbon and designing gift tags naming the contents.

Sea salted fudge in a decorative gift jarThe fudge will keep for 2-3 weeks, so it’s best to make it as close to giving as possible. To store the sea-salted fudge, keep it in a zip seal plastic sandwich bag, or in a sandwich container with a tight fitting lid and then transfer it into your gift container or box when you are ready to give it as a gift.  Creamy sea-salted fudge is great for all occasions. At Christmas time decorate with red and gold topped edible decorations or mini eggs at Easter time. Personally, I like to eat it anytime and decorate with anything yummy I can get my hands on!

 

Gardiner and Sons Co Ltd registered address Gardiner Haskins, 1 Straight Street, Broad Plain, Bristol, BS2 0FQ, registered in England.
Company registration number: 00039402 VAT no. GB302974367

Our website uses cookies which are small files of letters and numbers that we put on your computer. These cookies allow us to distinguish you from other users of our website, which helps us to provide you with a good experience when you browse our website and also helps us to improve our website. Read more about the cookies we use by clicking here. By clicking CONTINUE you agree to cookies being used in accordance with our Cookie Policy. If you don't agree you can disable cookies - see the Cookie Policy for more details.