SALTED CARAMEL FUDGE
Method
1
Place the cream, sugar and glucose in a pan and boil until it turns 122C. Use a sugar thermometer to check. Remove from the heat, add butter and mix it together.
2
Pour into a lined tray 15x20cm and sprinkle with salt. Leave in the fridge overnight.
3
Flip the tray onto a cutting board so the fudge slides out and cut into squares.
4
Store the fudge in the fridge for 2-3 hours until served.
Where to buy
Lurpak® Slightly Salted Butter
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Where to buy