Best Salted Caramel Fudge Drops Recipes

SALTED CARAMEL FUDGE

Steps:

• Cut the chocolate up finely. Line a 8x8 inch baking pan with baking paper.
• Combine the sweetened condensed milk, sugar, corn syrup, golden syrup and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved.
• Bring the mixture to a gentle simmer and, once it continues to bubble while you stir, simmer and stir for another 6-8 minutes. You should notice it thicken slightly.
• Take the mixture off the heat and mix through the white chocolate and most of the salt (reserve a couple of pinches for topping), until fully incorporated and the mixture is smooth.
• Pour the mixture into the lined baking tin. Sprinkle the remaining salt evenly over the top.
• Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate overnight.
• Cut into 36 squares and serve.
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SALTED CARAMEL FUDGE

Steps:

• Line a 9x13 inch pan with parchment paper.
• In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk.
• Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
• Remove from heat and stir in caramel bits, until thoroughly combined.
• Beat in marshmallow fluff, vanilla extract, and sea salt.
• Transfer to the prepared pan, sprinkling on a little more sea salt, and let cool for 2 hours before cutting.

SALTED CARAMEL FUDGE DROPS

Steps:

• Preheat oven to 350°. Melt unsweetened chocolate and butter in a microwave; stir until smooth. Cool slightly. In a large bowl, beat cookie mix, egg, milk, vanilla and chocolate mixture. Drop by tablespoonfuls 2 in. apart on ungreased baking sheets., Bake 8-10 minutes or until edges are set. Press a candy into the center of each cookie. Let stand 2 minutes. Sprinkle with salt. Remove from pans to wire racks to cool completely.

SALTED CARAMEL FUDGE

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
• When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
• Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste and a good pinch of salt.
• Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
• Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Dot the caramel over the top, and swirl it through the fudge using a skewer. Sprinkle with 1 tsp sea salt, then leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.