Smoke and caramel are flavours that should come together more often. Smoke intensifies the depth and richness of the caramel - and it is now rare for us to make a caramel sauce or sweets without adding a little smoked salt or dash of liquid smoke. The salish smoked salt has both a rich smoky flavour, but also gives a welcome salty crunch sprinkled over the top of the caramels. Plus - when you have plenty of salt left over - use to season meat before cooking, or even try with dark and white chocolate.
And whilst you enjoy a few pieces of the rich caramelised fudge straight from the baking sheet, rest assured that there is probably no flavour more 'on trend' than smoked-salt-caramel.
The smoked salt caramel fudge recipe is easier than you'd think. In just 30 minutes at the stove you'll have fabulous gifts to share with both friends and colleagues. Or an excellent and sweet end to a dinner.
Ingredients Serves: 16
- 450g golden caster sugar
- 400g double cream
- 50g unsalted butter, cut into cubes
- 1 tbsp golden syrup
- 1.5 tsp salish smoked salt, finely ground, plus a little extra for decoration
- Grind the salish smoked salt to a fine powder in a mortar and pestle.
- Line a tin with baking parchment.
- Heat the sugar, cream, butter and golden syrup in a large, heavy-bottomed pan, stirring well. Use a thermometer to monitor the temperature. Remove from the heat when the mixture reaches 116°C.
- Set aside for 5 minutes to cool.
- When the fudge has cooled to 110°C stir in the finely ground salish salt.
- Transfer to a bowl. Beat the mixture vigorously until it cools to around 60°C. This will help produce a smooth, creamy fudge.
- Pour into the tin and sprinkle with a few grains of salish salt for decoration. Leave to set at room temperature for at least 3 hours. Don't refrigerate as this may cause the sugar to crystallise.