Salted Caramel Fudge

December 8, 2010


Salted Caramel Fudge

Celebrity chef and SAXA Ambassador Justin North shares his recipe for indulgent sweet salty sticky toffee finished with a pinch of SAXA Sea Salt Flakes. Makes a delicious homemade Christmas gift.

Ingredients: (makes 650g)

100g unsalted butter

50g dark chocolate (around 66-70%)

4g SAXA Sea Salt Flakes

240g sugar

80g liquid glucose

180g thickened cream

Vanilla bean

Method:

Melt the chocolate in a bowl set over a pan of boiling water, add butter and stir to combine. To make the caramel, place the sugar in a heavy-based saucepan and place over a gentle heat, once the sugar has dissolved, increase the heat.



The sugar will begin to bubble and turn a golden colour, once the caramel is dark golden, remove from the heat. In a separate saucepan, bring the cream, glucose and SAXA Sea Salt Flakes to the boil. Remove from the heat and whisk into the still-hot caramel. Place the mix back on the heat and bring to 118°C, stirring regularly to prevent burning. Remove from the heat and stir in the chocolate mixture until just combined. Pour into a tray lined with greaseproof paper and allow to set in the fridge. The tray should be roughly 4cm deep and about 20-25cm square. Once set, turn the caramel out of the tin and cut into small cubes, refrigerate until ready to serve.

When serving, add a pinch of SAXA Sea Salt Flakes to the top of each cube.

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