Easter is a great time to get cooking.
This Easter, we’re making one of our most indulgent recipes – a really good salted caramel fudge. Fudge is simple to make, but easy to mess up if you don’t get the ingredients right.
First and foremost, fudge is about the sugar. You could use caster or ordinary white granulated sugar, but demerara gives more subtle caramel notes. The second most important ingredient is the fat; we prefer recipes using either clotted cream or butter. If you want to combine the two we recommend switched the clotted cream to double, to cut out a little of the richness. For flavourings you can’t go wrong with salt, to bring out the best of the sugar. Add as much or as little as you like.
Technique is also important, fudge must be beaten as it cools to help it thicken. For extra flavour, at this point, you can also add chopped nuts, dried fruits or even a few pieces of streaky bacon.
The Perfect Salted Caramel Fudge
Makes 20 pieces
30 minutes prep plus cooling time
600 g sugar
250 ml double cream
50 g unsalted butter
• Melt 200g of sugar in a pan over a medium heat until golden, then beat in the remaining 400g of sugar along with the double cream, butter and one teaspoon of sea salt.
• Continue to heat and stir the mixture over a medium-high heat, until it reaches 118ºC on a sugar thermometer
• Once at 118ºC remove the mixture from the heat and beat with an electric mixer until thick.
• Pour into a lined 20cm x 20cm tin and spread out evenly
• Leave to cool, then chill in the fridge for 2 to 3 hours to set. Sprinkle with a pinch of sea salt, cut into 2 to 3 cm squares and serve
Will you be cooking up a feast this Easter? Show us your creations! Tweet us @Createfood, to share your pictures.