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.
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
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
Pour the fudge mixture into a cake tin lined with parchment paper and leave to cool in the fridge for 3 hours
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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