Recipe Background
Salted Caramel Fudge, rich with golden syrup and sea salt, perfect for a snowy day delight.
It was a chilly Saturday morning, the kind that beckons hot coffee and indulgence, when this recipe was born. The occasion? A snow day—nature’s excuse to conjure warmth and sweetness indoors. I always had a can of sweetened condensed milk in my pantry, a secret weapon for creating silky, sweet foundations. As fat flakes danced outside, I reached for the jar of golden syrup, a nostalgic nod to childhood pancakes, and the perfume of brown sugar filled the kitchen. There’s something poetic about melting butter, transforming humble ingredients into a luxurious concoction. The sea salt, scattered just before the chill of the fridge, felt like the snow flurries themselves—a playful and briny surprise atop the creamy expanse.
During these hibernation days, these little squares became the heart of my cozy kitchen. While waiting for the fudge to set, nestled in its parchment cocoon in the fridge, I learned patience has its sweet rewards. It’s best to let it rest completely before slicing, ensuring each piece keeps its shape. With every thick, velvety square, there was an embrace of butter and sugar, and the shock of salt was my savory touch—an unexpected delight that mirrored the serene chaos outside. Sharing these with neighbors around the fire became a holiday ritual, lending a taste of warmth in both flavor and spirit.
Ingredients
- 1 cup sweetened condensed milk
- 1 cup brown sugar
- 1/2 cup unsalted butter roughly chopped
- 2 tablespoons golden syrup
- 1 1/3 cup white chocolate broken into pieces
- sea salt to taste, for topping
Directions
- Lightly grease an 8-inch baking dish, making sure to line it with parchment paper.
- Using a medium-sized pan, add the sweetened condensed milk, the brown sugar, butter, and golden syrup.
- Heat the mixture on low heat and stir it until the mixture is fully combined making sure the sugar has dissolved.
- Turn up the heat on the stove to medium heat, continuing to stir until the mixture is at a simmer.
- Simmer until thickened, about 4-6 minutes.
- Remove the caramel mixture from the stovetop and stir the white chocolate into the caramel.
- Pour the fudge mixture into the prepared glass dish.
- Smooth over the top of the fudge and garnish with sea salt on the top.
- Put the fudge into the fridge until set, about 3-4 hours.
- Cut the fudge up into thick squares to serve.
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