If you have a sweet tooth, chances are you're a fan of fudge. The sugary melt-in-your-mouth treat is an absolute favorite among dessert lovers and with good reason. Aside from its ease of serving (just pop a square into your mouth, no utensils required), fudge can be customized to suit your specific tastes. Whether you're all about classic chocolate fudge or prefer a marbled swirl or a salty-and-sweet peanut butter variety, there's sure to be a flavor you enjoy.
Tasting Table recipe developerJessica Moroneshares this 4-ingredient salted caramel fudge recipe that offers a salty twist on the classic recipe. "This is a great treat because it's super easy to make and really delicious," she comments. "There are only a few ingredients, and it only takes about 5 minutes of active time to make." If you're craving something sweet that's simple to make look no further. As Morone says, "This is a good dessert or snack anytime you want a smooth, creamy sweet treat with just a hint of salt."
Top with additional flaky sea salt if desired. Chill in the fridge until totally set, 2-3 hours.
Step 8: Cut The Fudge And Serve
Remove the fudge from the pan, cut into squares and serve.
How Should You Store 4-Ingredient Salted Caramel Fudge?
This sweet and salty treat is so delicious you may not end up with leftovers: Chances are if you leave a plate out at a dinner party, you won't have much to put away. However, if you are preparing a stash for yourself, you'll be glad to know that it retains its freshness very well. "One of the best things about this fudge is that it will keep in the fridge for up to 3 weeks if you store it in an airtight container," Morone remarks and adds, "So whenever you have a hankering for fudge you can take out a piece or two and eat it."
If your timeline is longer or you want to make it in advance, "You could also freeze it for up to 3 months." Just make sure to seal it properly to maintain optimal freshness. Its longer shelf-life also makes it a great option for gifting. Just prepare sealed packages for loved ones and you won't have to worry about the fudge spoiling anytime soon.
How Can You Customize This 4-Ingredient Salted Caramel Fudge Recipe?
This 4-ingredient salted caramel fudge offers a perfect balance of flavors and part of its appeal is its simplicity. Nevertheless, if you want to branch out and play with the flavor profile or appearance of the treat, you could try a few variations. "I haven't tried anything else on top, but I'm sure there could be some good options," Morone says and suggests, "Any kind of nut on the top would add a more complex flavor to the fudge. And something like mini M&M's could be a fun topping." Indeed, a sprinkling of crushed pecans or toasted almonds would add a pleasantly crunchy bite to this caramel fudge.
While you can experiment with various options to top the salted caramel, Morone doesn't necessarily recommend swapping white chocolate chips for milk or dark. "I use white chocolate in this recipe because it doesn't overpower the caramel flavor," she explains. Although she hasn't tried other options she comments, "I think it would mostly just end up tasting like plain chocolate fudge, but you can definitely try it." After all, any kind of chocolate goes well with a toasty caramel flavor and a hint of flaky salt.
Luxury Scottish Sea Salt & Caramel Fudge Cartons 150g
Filled with our luxury hand made Sea Salt & Caramel Fudge. The addition of sea-salt enhances the sweet vanilla/caramel notes in each bite of fudge. Ingredients: sugar, glucose syrup, sweetened condensed skimmed milk, palm oil*, flavouring, sea salt (2%), salt.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
What is fudge? While caramel usually contains just one key ingredient, fudge is made from a perfectly balanced mixture of sugar, butter, and milk. Plus, it's not heated as high — around 115 degrees Celsius.
Salt, on the other hand, stimulates the taste buds responsible for detecting sour and umami flavors, which can enhance the perception of sweetness. The addition of salt to caramel not only enhances the sweetness, but also adds a savory element to the flavor profile.
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Don't throw out the whole pan, because you may be able to melt the fudge down and try again.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
This delicious fudge recipe is easy to make in the microwave with just 3 ingredients: chocolate chips, condensed milk, and butter. Add nuts, mini marshmallows, or candy before chilling to make this treat even more decadent, or try peanut butter chips instead of semisweet chocolate chips to make peanut butter fudge.
It sounds like your fudge simply wasn't heated enough. ... If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
Taste Experience: Including salt in caramel adds a savoury element that appeals to those who enjoy a balance of sweet and savoury flavours. It elevates the taste experience by offering a more rounded and sophisticated flavour.
For my filling, I simply swap the condensed milk for tinned carnation caramel (a.k.a. dulce de leche) instead. This tinned caramel is actually made from sweetened condensed milk so it's essentially the same thing but it's pre-caramelised for you!
Caramel is a candy created when sugar is heated to 340 degrees Fahrenheit (170 degrees Celsius). As sugar is heated slowly to this temperature, the molecules break down and form new compounds that have a deep, rich flavor and dark golden brown color.
The primary difference between salted caramel and normal (or unsalted) caramel lies in salt in the former, which significantly impacts both the flavour profile and the overall taste experience.
Salted caramel sauce is made from white granulated sugar, heavy whipping cream and butter, with a dash of vanilla and sea salt (optional).Butterscotch, however, is made with brown sugar. With caramel, the butter and cream are added at the end of the process.
Salted caramel is often used as a topping for desserts or as a filling for candies and chocolates. In summary, the main difference between caramel and salted caramel is the presence of salt in the latter. Caramel is sweet and has a rich, buttery flavor, while salted caramel has a slightly savory edge to its sweetness.
Add your milk to the frother. Next, add the salt, caramel, and vanilla to the milk, and you are ready to froth! Froth the milk until it reaches a “marshmallow fluff” texture — it should stick to your finger like a smushed s'mores.
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