Sea Salted Fudge Recipe
Few treats are as satisfying as a piece of rich, melt-in-the-mouth fudge. This sea-salted version combines creamy sweetness with a subtle salty kick, creating a delicious balance of flavours that’s hard to resist.
It’s also a fantastic recipe for homemade gifts. Pack the finished fudge into jars or boxes, add a ribbon and a label, and you’ve got a thoughtful treat that friends and family will love.
Be warned though, once you’ve made it once, you may find yourself making it again and again!
Ingredients
1 x 397g can condensed milk
80g unsalted butter
150g soft light brown sugar
1 whole vanilla pod or 1 teaspoon vanilla essence
A good pinch of sea salt
Optional Toppings
Freeze-dried strawberries
Crushed honeycomb
Edible decorations or sprinkles
Method
Line a 20cm square tin with greaseproof paper and place a glass of ice-cold water nearby for testing the fudge later.
In a large non-stick pan, combine the condensed milk, butter and soft brown sugar.
If using a vanilla pod, slice it lengthways and scrape out the seeds with the tip of a knife. Add the seeds to the mixture.
Heat gently over a medium heat, stirring with a wooden spoon until the butter melts and the sugar dissolves. Stir continuously to prevent the mixture catching on the bottom of the pan.
Once melted, carefully bring the mixture to a rolling boil. Continue stirring constantly for around 10 minutes.
To test the fudge, drop a small amount into the glass of cold water. If it forms a soft ball or tear-shaped drop at the bottom of the glass, it has reached the correct “soft ball stage.”
If using a thermometer, this occurs at around 113°C (236°F).
Remove the pan from the heat and add a generous pinch of sea salt (around half a teaspoon).
Allow the mixture to cool slightly, then beat it vigorously with a wooden spoon for 5–8 minutes until it begins to thicken.
Carefully pour the mixture into the lined tin and smooth the surface with the back of a spoon.
Sprinkle over your chosen toppings and gently press them into the fudge.
Leave the fudge to cool at room temperature for a few hours, then cut into bite-sized squares.
Storing and Gifting
Once cooled, the fudge can be stored in an airtight container or sealed bag for 2–3 weeks.
It also makes a wonderful homemade gift. Try placing the pieces in decorative jars or gift boxes tied with ribbon. You can even customise the toppings depending on the season - festive decorations for Christmas, or colourful sweets for spring celebrations.
However you serve it, this creamy sea-salted fudge is sure to be a favourite treat.