I am officially the queen of procrastination when it comes to uni work šøš» I decided that making a batch of this fudge in practise for making my cousins wedding favours in September was a lot more appealing than writing a corporate report š This was originally going to be a batch of Vanilla fudge; but I had no condensed milk in the cupboard and only had a tin of evaporated milk and a pot of Creme De Leche (caramel) so decided to follow my usual vanilla recipe but change it up a bit to make it salted caramel. This batch came out really well; the evaporated milk definitely made the fudge less sickly as opposed to using condensed milk (which is why I donāt like fudge myself but love making it š) and the salt definitely added that sweet and salty contrast which also helped reduce the sweetness. The fudge caught slightly on the bottom of the pan as I was wrestling with my oven mitts (fudge burns are v v sore so I recommend using protection if you want to use this recipe) and frantically uploading videos of the fudge onto my Instagram Stories- but everyone commented on the slightly burnt taste as adding something nice to the flavour (I didnāt believe them until I tasted it myself and the taste of singed caramel is actually quite nice) š„ The super easy recipe is seen below; it only took me about 40 minutes to make the fudge and then I left it in the fridge to cool for 15 minutes- I recommend taking it out of the fridge and leaving it for about 25 minutes before eating it as it softens up and makes it a bit easier to eat š Also prepare your oven mitts beforehand as itās stressful enough putting your fudge onto boil without having to worry about putting your mitts on and burning your pan from a lack of stirring š
Ingredients
- 200 mls of Creme de Leche (its in the same section of the supermarket as the condensed milk- it just says caramel on the tin)
- 200mls of Evaporated Milk (different to condensed milk as it isnt sweetened)
- 150 mls of milk
- 450 grams of golden caster sugar
- 115 grams of salted butter
- pinch of salt
Method
- Grab a square tin (I used a 20cm tin), grease it and line with baking parchment.
- Place all of the ingredients into a large saucepan and place on a lower heat. Stir constantly until the butter melts and the sugar properly dissolves.
- Bring the pan to the boil and then allow the mixture to simmer for about 15 minutes- you must stir continuously at this stage and keep scraping the bottom of the pan or it will burn big time.
- I used a sugar thermometer for this bit- bring the fudge to a heat of 118C. Alternatively; get a bowl of ice cold water and drop a little bit of fudge into it; a soft ball of fudge will form and then you will know it is ready for the next stage.
- Remove your fudge from the heat and beat it for about 10-15 minutes until it is very thick and beginning to set in the pan.
- Pour your fudge into the prepared pan and place into the fridge to cool before cutting into squares.
