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Salted butter fudge

Salted butter fudge recipe

Salted butter fudge

PT20M

PT3H

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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
  • cocoa powder for dusting

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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

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Salted butter fudge

 
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