Salted butter fudge
by
- Petit four
- easy
- makes12
- 20 minutes, plus 3 hours setting time
PT20M
PT3H
Tom Aikens' remarkable salted fudge recipe is made with French fleur de sel, 'flower of salt', whose minerals give the salt a grey appearance and beautiful flavour. Sea salt flakes are an acceptable alternative if you can't find fleur de sel and the cocoa dusting is enough to satisfy any chocoholic.
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Tablet
Ingredients
Metric
Imperial
- 2 tsp fleur de sel
- 125ml of single cream
- 200g of salted butter
- 250g of caster sugar
- 75ml of liquid glucose
- cocoa powder for dusting
Equipment
- Sugar thermometer
- Parchment paper
- Cake tin
Method
1
Begin the fudge by bringing the cream, butter and fleur de sel to the boil in a saucepan. Once boiled, remove from the heat and set aside
- 125ml of single cream
- 200g of salted butter
- 2 tsp fleur de sel
2
In another saucepan, heat the sugar and glucose to 145°C. Slowly add the cream mixture, stirring well, then cook to 121°C. Remove from the heat
- 250g of caster sugar
- 75ml of liquid glucose
3
Pour the fudge mixture into a cake tin lined with parchment paper and leave to cool in the fridge for 3 hours
4
Once the fudge is cool, cut into squares and tumble the squares into a serving bowl. Generously dust the fudge with cocoa powder
- cocoa powder for dusting
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