How to make fudge
Anyone who loves caramel loves fudge. These sticky, soft sweets are addictively delicious, so you’d better learn how to make them yourself. Then you can conjure up a whole batch in no time whenever the moment strikes.
Fudge is nothing more than caramel with cream and butter. The cream and butter make the caramel soft, so it doesn’t set back into the substance that breaks your teeth.
Salted caramel
How much salt goes into fudge? As much as you like. For salted caramel, stir 1 tsp fine sea salt into the caramel and sprinkle a little coarse sea salt on top when it’s ready. Prefer it simply sweet? Then 1/2 tsp fine sea salt is enough, and you can leave out the coarse salt altogether.
Making caramel
Heat 200 g granulated sugar in a saucepan. Don’t stir with a spoon; instead, swirl the pan occasionally to distribute the sugar. Once the caramel is golden, add another 400 g granulated sugar together with 250 ml heavy cream, 50 g butter and salt to taste.
Getting it to temperature
Keep stirring constantly until the caramel reaches a temperature of 118 ºC. No sugar thermometer? Place a small bowl of water next to you. Is the caramel light brown? Then use a teaspoon to drop a small spoonful of caramel into the cold water. The caramel is at the right temperature when you can knead it into a small soft ball.
Mixing
Remove the caramel from the heat and mix with an electric mixer until you have a thick mixture. Pour into a 20 x 20 cm baking dish lined with aluminium foil and spread evenly over the dish with a spatula.
Cooling
Leave to cool in the refrigerator for 2–3 hours. Sprinkle with coarse sea salt if desired, cut into cubes and eat them all at once.
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