Traditional Salted Caramel Fudge with Sultanas

Ever since my recent trip to Sri Lanka, I have been lusting after the fudge like Burfi sweets which I tried there.  These come in a variety of flavours and are generally based on ground nuts such as almonds or pistachios, milk or coconut.  They can also me made with sweetened condensed milk, although I’m not sure this is entirely authentic!

Sri Lankan Burfi in a variety of flavours

After extensive internet research I decided to make a coconut burfi recipe (post to follow), but also to make a traditional fudge recipe as I was in possession of a new thermometer and wanted to try it out.  Both sweets turned out well and were not difficult to make.

For the fudge I used a recipe from Hugh Fearnley-Whittingstall’s ‘River Cottage everyday‘.  This is a traditional fudge recipe, based on cream and butter, rather than sweetened condensed milk or marshmallow creme, (I presume this is an American invention!).  The recipe in the book is for a vanilla fudge, but I decided that with the substitute of white to brown sugar this  was close enough to caramel to warrant salt, (salted caramel is my current sweet obsession!), and threw in a few sultanas as I really like fudge with nuts or sultanas in it.

It’s very moreish, highly unhealthy and totally delicious.  It set very well and cut into nice cubes, so perhaps would be suitable for presents as well.

Salted Caramel Fudge with Sultanas (Based on Hugh Fearnley-Whittingstall’s Vanilla Fudge)
Makes 30ish squares

  • 300g soft brown sugar
  • 1 tbsp golden syrup (I omitted this as can’t get it here)
  • 100g unsalted butter, diced
  • 100ml double cream
  • 1 tsp vanilla extract/ essence

1.  Put the sugar, syrup, butter and cream into a large saucepan, you need plenty of room for the mixture to bubble as it boils.

2.  Melt and combine over a low heat stirring until the sugar has dissolved.

3.  Turn up the heat, stop stirring and bring to the boil with the sugar thermometer in the pan. Boil until the mixture reaches soft ball stage – 116C.

4.  Remove the pan from the heat, remove the sugar thermometer and leave to stand for 10 mins.
5.  Meanwhile lightly oil a 15cm x 22cm baking dish.

6.  After resting the mixture for 10 mins, add the vanilla extract and beat until the mixture thickens and starts to come away from the base of the pan, about 8 minutes with electric whisk.

7.  Put the fudge mixture into the baking dish, smooth the top and leave to cool.

8.  When quite cold mark it into squares and leave for about 4 hours to firm up, then take out of the dish and store in an airtight tin.

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