Salted Caramel Fudge
Gluten Free, Low FODMAP serving, No Onion or Garlic, Vegetarian.
Fudge, oh how I missed you. I had it in my head that I would never get to eat fudge again, especially as any funky alternatives I came across seemed to use dates. As dates don’t agree with my IBS, and sweetened condensed milk having a high lactose content, I filed fudge in the childhood nostalgia memory banks. When I discovered lactase drop, I knew I could apply it to this. However I would have to leave the lactase in the sweetened condensed milk overnight for at least 24 hours for the enzymes to do their thing. I am way too impatient to wait that long if i’m in the mood to cook fudge. So my interest once again piqued, I began researching and discovered coconut sweetened condensed milk! Halleluijah!
Salted Caramel Fudge
Ingredients
- 320g can sweetened condensed coconut milk
- 120g brown sugar
- 80g butter, diced
- freshly ground sea salt
Instructions
- Add first 3 ingredients to a medium sized saucepan. Heat this mixture over a low heat until the sugar dissolves, and all the butter is melted.
- Turn up the temperature to medium high and continuously stir for about 15-20 minutes.* Ensure you scrape the bottom of the pot thoroughly as you do this to avoid any sticking. I recommend using a small spatula for stirring for this very reason. The mixture will swell and boil up, and eventually thicken, becoming harder to stir. It shouldn't be completely runny anymore.**
- Take off the heat and let the mixture sit for about 3-4 minutes. In this time, line a loaf tin with baking paper and keep handy.
- Return to your fudge mixture and add in some sea salt. Continuously stir vigorously for 5 minutes minimum. As the caramel cools, it will really start thickening up, the stirring assists the mixture cooling.
- Using a spoon (as the mix is still hot) have a quick taste to check the saltiness adding a little more if desired.
- Pour the mix into the lined loaf tin, and smooth out the top. I like to sprinkle the top with sea salt also.
- Leave to cool at room temperature for a few hours, then cover with cling film and leave in the fridge overnight to fully set.
- The next day cut into cubes and store in an airtight container for up to a week.
Notes
*The time the mixture takes to thicken will depend on multiple factors from climate, to type of element used, and thickness of your saucepan.
**The mix should get up to about 115C in order to thicken properly. Test this with a culinary thermometer if you have one.