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Meat and poultry
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Pickling
Chef tricks

Salted butter fudge

by
Tom Aikens
Salted butter fudge recipe

PT20M

PT3H

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Ingredients

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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
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Equipment

  • Sugar thermometer
  • Parchment paper
  • Cake tin

Method

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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
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Tom Aikens
Tom Aikens

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

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