Salish Smoked Salt Fudge
By Nicola Lando
-
5 minutes prep time
-
25 minutes cook time
-
Easy
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
Equipment
- Pestle & mortar
- Square tin (20 cm x 20cm)
- Thermapen thermometer
Method
- 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.
About the author
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
