Salted chocolate fudge is one of my favourite treats, and during my winter trips around England, I can’t stop eating it. I never get back home without a few boxes full of salted caramel fudge and any chocolate kind ones (I love the ones you can get at the fudge stall at Camden Market).
Due to COVID-19 in 2020, I sadly had none. A few days ago, I decided it was about time for me to give it a try and prepare some homemade fudge!
What is fudge?
Fudge is a candy made from crystallized sugar cooked with milk, salt, and other flavourings. The most popular flavour is chocolate, and the word fudge is often erroneously used as a synonym for the word chocolate. Still, my favourite is the salted caramel fudge.
Popular flavours include peanut butter, marshmallow, maple walnut and raisins, crumbled cookies, and other ingredients often added to the mix. You can also combine multiple fudge flavours in layers or by swirling them together before allowing them to cool and set.
So, despite its chocolaty connotations, salted chocolate fudge’s texture is more closely related to marshmallows. Instead of gelatin or egg whites, it relies on fat and milk proteins.
How to prepare homemade salted chocolate fudge
Just a few ingredients, a quick preparation and a few hours waiting…
The ingredients
- 170 g milk or dark (or even white chocolate) in small pieces
- 395 g condensed milk
- 160 g brown sugar
- 120 g salted butter, diced
- 75 g golden syrup
- 50 g liquid glucose
- 5 pinches fine sea salt, plus extra for sprinkling
The recipe
In a heavy pan, cook condensed milk, sugar, salt, butter, golden syrup, and liquid glucose till the thermometer reaches 114°. Sugar and cream must be brought to a boil by gently stirring, refining from stirring again throughout the rest of the cooking process. In the meantime, grate the chocolate and set it aside.
Once the mixture is ready, let it cool for fifteen minutes (45°) before adding the reserved grated chocolate and stirring till it completely melts. Keep stirring till the surface of the mixture starts looking dull.
Pour the mixture into a 20cm square baking tin covered with baking paper and sprinkle with salt. Allow the fudge to cool and firm for at least three hours or even better overnight, then cut it into pieces and start devouring it!
Homemade golden syrup and liquid glucose
I couldn’t find golden syrup or liquid glucose where I live, so I had to prepare them at home. It’s relatively easy. Once ready, you can store them in a jar and use them for at least two months.
Golden Syrup
- 50 g light brown sugar
- 2 tsp cold water
- 250 g raw sugar
- 250 g boiling water
- 1/2 slice lemon (about 5 mm thick)
Cook the brown sugar and the cold water in a heavy saucepan for about 15 minutes, stirring till all the sugar is dissolved. Then add the other ingredients and cook for 35 minutes while stirring with a wooden spoon.
Remove the lemon and pour it into a sealable jar or bottle. Allow it to cool for a few hours before sealing, and store it in a cool, dark place.
Liquid Glucose
- 430 g white sugar
- 140 g cold water
- 1 pinch salt
Cook all the ingredients in a saucepan for about 5 minutes, stirring until everything melts. As with the golden syrup, pour it into a sealable jar or bottle, allow it to cool for a few hours before sealing, and store it in a cool, dark place.
How to store salted chocolate fudge
Easy! Fudge can be stored at room temperature in an airtight container for up to two weeks. It can also be stored in the freezer for several months, thawing at room temperature before serving.
