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Salted caramel fudge recipe

Salted caramel fudge recipe

100 ratings

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  • Makes 36 squares
  • 4 mins to prepare, plus cooling
  • 102 calories / serving
  • Freezable


  • 200g (7oz) caster sugar
  • 100g (3½oz) light muscovado sugar
  • 2 tbsp glucose syrup
  • 300ml (½ pint) double cream
  • 125g (4oz) lightly salted butter
  • 1 vanilla pod, split lengthways
  • 1 tbsp icing sugar, sifted

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    4g 22%
  • Sugars

    9g 10%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 9.7g Protein 0.2g Fibre 0g


  1. Lightly grease and line a 20cm (8in) square tin with nonstick baking paper.
  2. Put the sugars, glucose syrup, double cream, butter and vanilla pod into a saucepan and place over a low heat. Stir constantly for about 10 minutes or until the sugar has dissolved. Turn up the heat slightly and simmer for about 15 minutes or until it reaches 113-118ºC on a cook’s thermometer. If you do not have a thermometer, drop a little of the mixture into cold water and if it forms a ball, the fudge is ready.
  3. Take the pan off the heat, pour the mixture into a large bowl, remove the vanilla pod and leave to cool for 10 minutes. Then add the icing sugar and beat vigorously with a wooden spoon for about 3-4 minutes.
  4. Spoon into the tin, smooth the surface and then sprinkle with a little sea salt. Leave to cool, chill until set (ideally overnight) and then cut into squares and pack into boxes and tie up with ribbon. Keep in the fridge until needed.

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