I am officially the queen of procrastination when it comes to uni work 👸🏻 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 👀 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 don’t like fudge myself but love making it 😂) 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 didn’t believe them until I tasted it myself and the taste of singed caramel is actually quite nice) 🔥 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 😊 Also prepare your oven mitts beforehand as it’s 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 😂
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.
