I’ve been having fun inventing new fudge flavours recently. We’ve had Orange, Strawberry, Raspberry and White Choc, and now there is this delicious gem; Salted Dark Chocolate and Caramel Fudge. It is quite indulgent and I love the hits of salt in the dark choc layer.
Dark Chocolate Layer
375g packet dark chocolate melts
395g can condensed milk
½ teaspoon salt
2 tablespoons golden syrup
1 can sweetened condensed milk
1 cup brown sugar
100g white chocolate melts
100g dark chocolate, melted
Grease and line a 20cm square tin. For the dark chocolate layer, put the dark chocolate, condensed milk and butter in a saucepan and stir over a low heat until melted and well combined. Mix through the salt. Pour the mixture into the prepared tin and place in the fridge to cool.
To make the caramel layer, melt the butter in a pan. Remove from the heat, add the brown sugar and stir until combined with the butter. Add the condensed milk and stir until combined with the sugar and butter.
Add the golden syrup, mix and return to a low heat. Stir the mixture constantly for 10 minutes (be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallise - which tastes quite nice but ruins the smooth consistency. If the mixture does start to crystallise remove from the heat immediately and stir rapidly). Remove from the heat and add the chocolate melts. Mix until smooth, then spread the mixture over the top of the dark chocolate layer. Place in the fridge to set.
Once the fudge has set, chop into squares. Put the melted chocolate into a snap-lock bag, snip off one of the corners, and drizzle the chocolate over the fudge before serving.
Plate c/o The Vintage Table.