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Who doesn’t like a bit of fudge? Ok, I don’t really. Honestly… I find it a bit too sweet usually and very sickly. I know you aren’t supposed to eat your own body weight in fudge, not like cake (amiright!), but I still find even one piece just a bit too much. It is actually very rare for something sweet to defeat me so I want to try and make my own fudge so that I could enjoy it like everyone else.


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Evenings

My sweet tooth has a nasty habit of showings itself in the evenings. I am a huge coffee addict and therefore generally immune to it’s heavy awakening properties. Therefore I am able to enjoy an nice cup of Joe every evening once my girls are in bed. It is at this point that I also want something sweet. Usually I will have a pack of biscuits in the house but there is always something more special and delicious about a home baked sweet treat.


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Flavours

I contemplated a lot of ideas; chocolate fudge… I feel my teeth rotting at the thought. Lemon… Seriously? That sounds gross. But eventually I settled on Salted Caramel Fudge.

Caramel can be very sickly but with a little salt to cut through the extreme sweetness this seemed like a good place to start.

I was not wrong. This recipe is both quick and easy and make the most delicious salted caramel fudge.

This quick and easy salted caramel fudge is super delicious and can be make within 15 minutes! Including prep time. #recipe #fudge #saltedcaramel #saltedcaramelfudge

Print Recipe
Quick & Easy Salted Caramel Fudge
Course Baking
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
Ingredients
Course Baking
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
Ingredients
Instructions
  1. Prepare a baking tray with greaseproof paper
  2. Place all of the ingredients in a saucepan over a medium to low heat.
  3. Gently bring to the boil stirring continuously; ensuring all of the sugar has dissolved.
  4. Reduce to a simmer and continue to stir for 3-5 minutes or until the mixture has begun to thicken.
  5. Pour into the baking tray.
  6. Sprinkle with the salt flakes and push lightly into the fudge mixture using a spatula or spoon so it doesn’t fall off when cooled (please be careful at this point, sugar burns are horrific). Leave to cool.
  7. Once cooled, cover with clingfilm and place in the fridge for 4 hours or overnight if possible.
  8. Cut into equal square sizes and serve (ideally with tea or coffee…Yummy!)
Recipe Notes

It is important to keep stirring so the sugar doesn’t burn on the bottom of the pan. Don’t worry of that does happen, it will simply add a slightly bitter undertone which won’t detract from the over all finished product because of the sweet/salty nature of this fudge. Just go slow, keep the heat low and you can always increase it if needed.

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