Made from a simple assortment of brown sugar, full fat milk and Lurpak unsalted butter, our homemade fudge droplets are joined by our creamy caramel sauce with caster sugar, softened Lurpak unsalted butter, rich cream and sea salt to finish. Charming, smooth and amazingly luscious, these squared tidbits are wonderfully easy to make using our straightforward recipe and easy-to-follow instructions. Perfectly snack-able at movie nights, afternoon tea or as a hands-on dessert for all ages – enjoy!

Ingredients

• For the salted caramel sauce:
• 100 g caster sugar
• 50 g Lurpak unsalted butter (room temperature)
• 50 ml double cream (room temperature)
• Maldon salt

• For the fudge:
• 100 g Lurpak unsalted butter
• 350 g soft light brown sugar
• 125 ml full fat milk
• 150 g icing sugar sifted
• Line a 20 x 20 baking tin with baking parchment

Method

• Place the caster sugar in a pan with a little splash of water and, over a low heat, warm through the mixture until the sugar has dissolved. Turn the heat up and boil until it has reached a dark caramel color.
• Remove from the heat and carefully add the butter and double cream and mix together with a wooden spoon. Now add a generous pinch of sea salt and set aside.
• To make the fudge, melt the butter in a separate medium sized pan over a medium heat and add the sugar and milk. Stir until the sugar has melted.
• Bring to a rolling boil and cook for 1 minute. Be careful at this stage as you’re working with very hot ingredients.
• Remove from the heat and carefully beat in the icing sugar until smooth and fully incorporated, adding more milk to loosen if needed.
• Pour into your lined tray and then pour over the salted caramel sauce and with a spoon, make swirl patterns through the fudge. Sprinkle the top with a sprinkle of sea salt.
• Leave to cool and then chill for 4 hours or ideally overnight. Turn out and cut into small squares.

• EASY, SALTY, CREAMY
• Glossed in a swirl of salted caramel sauce, our homemade fudge delivers a slightly crumbly texture that melts on your tongue. Its flavors are creamy, gentle and warm as they find savory contrasts in the flaky and almost crispy sprinkles of Maldon sea salt. Each bite dissolves with little to no effort, softly lingering on your tongue before culminating in a salty finish that demands another bite.
• In order for our fudge to attain its unmistakable crumbly, almost flaky consistency while also displaying its characteristic creaminess, it needs something other than rich milk and icing sugar. The addition of butter helps not only with a more substantial flavor, but it also works to make the sugars caramelize, in turn producing a crumblier body that bites easily.
• For our recipe, we chose our Lurpak unsalted butter for both caramel sauce and fudge as it leaves plenty of room for the sea salt while also adding flavor and texture of its own. Unique to Lurpak butter, the sense of freshness and unsaturated flavor perfectly complements whatever dish or dessert it finds itself in, and what better example to prove it than our caramel and sea salt fudge?

• TIPS & TRICKS
• Cooking is all about loopholes and taking shortcuts – being lazy actually pays off more than not! With this in mind, making your caramel fudge as good as can be gets a little easier when you know a secret or two, and we are here to help.
• Cooking with fudge can be a messy ordeal, especially if it is your first time around. A great rule of thumb is to use a sauce pan that can house three times the amount of fudge you are looking to make. The tall sides of the sauce pans prevent any spillage and some even come with stainless steel or glass tops for faster cooking.
• When dealing with caramel, the importance of temperature simply cannot be overstated. Too cold or too hot, they are both too easy to end up with. To avoid this, candy thermometers are great at giving you a precise number to work from, while also doing away with any need of guessing from your part.
• Lastly, it is no secret that caramel loves to stick on everything. Make it easier on yourself by using a wooden spoon instead of silicone-based variants, as they often tend to be slightly ricketier.