Salted Caramel Fudge

Ingredients

395g can condensed milk
120g butter
250g brown sugar
270g white chocolate, broken in pieces
½ tspn foodies Pure NZ Flaky Sea Salt, plus extra for sprinkling

Method

Line a 20x20cm-square baking* tin with non-stick baking paper and spray with oil.

In a large saucepan add condensed milk, butter and sugar and place over low-medium heat. Cook, stirring continuously with a rubber spatula, until melted and sugar has dissolved. Increase heat to medium-high and bring to a gentle simmer. Continue cooking, stirring constantly, for 8-10 minutes or until thickened, 

Add chocolate and salt to pan. Cook, stirring continuously, until chocolate has melted and mixture is thick and smooth. (It should peel away from the bottom and sides of the pan when you stir the mixture or tilt the pan—if it still looks runny, continue to cook until thickened.)

Pour mixture into prepared tin and smooth out to the edges. Generously sprinkle over foodies Flaky Sea Salt then set aside on the bench to cool. Transfer cooled tin to refrigerator and chill until set (3–4 hours).

Cut fudge in 2½ x 2½cm squares and enjoy!

*foodies notes

• In the unlikely event that there are any leftovers 😊, store fudge in an airtight container in the fridge for up to 2 weeks.
• If you prefer a more robust-sized piece of fudge, use a smaller baking tin and leave to chill and set for longer.

Recipe by Eloise Head, photography by Faith Mason
https://goodmagazine.co.nz/salted-caramel-fudge

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