This fudge has a kinda different texture then most. It’s a bit less smooth due to the salt that’s added. But it’s tasty!
You will need!
- 1 can sweetened condensed milk 14oz/300ml can
- 2 cups brown sugar
- ⅔ cup milk
- 1 ½ teaspoons coarse sea salt divided
- ½ cup unsalted butter + some to grease the pan with
- Measuring cups
- Measuring spoons
- 9×9 inch baking pan
- Parchment paper
- Line a 9×9 inch baking pan with parchment paper and grease well.
- Combine sweetened condensed milk, brown sugar, milk, and unsalted butter in a heavy-based saucepan and stir over medium heat until mixture is bubbling comfortably. Note: make sure you keep the fudge moving at all times especially around the edges so the sugar won’t burn.
- Stir until the fudge has turned a golden brown colour, around 15 to 20 minutes. Test the fudge by picking up a small teaspoon of the fudge and drop it in a small amount of cold water. If the fudge forms a firm ball, then it’s cooked enough. If you are using a candy thermometer, this is at the 118 to 120C stage.
- Remove fudge from the heat and add ½ teaspoon coarse sea salt. Beat with a wooden spoon for about 10 minutes or until the fudge is thick and lightly grainy.
- Pour the fudge into your prepared baking pan and smooth into the corners.
- Sprinkle on the remaining coarse sea salt and press in gently with your fingers.
- Cool the fudge in the fridge for at least two hours before cutting into bite sized pieces.