Salted Caramel Fudge

Hello! Friday is the day when I like to treat myself with a big old glass of wine and a little something to nibble. I try to be good throughout the week and stay clear of biscuits and cakes although I do often crack!

Like most Scots I have a bit of a sweet tooth and there is nothing more tempting than tablet or fudge. This is my absolute favourite recipe for salted caramel fudge, it's soft, rich and utterly delicious. Perfect for sugar cravings and also a great idea for gifts to teachers (I did a batch last year). But be warned, one piece is never enough!


200g caster sugar

100g light muscavado sugar

2 tbsp glucose syrup

300ml double cream

125g lightly salted butter

1 vanilla pod, split lengthways or half a teaspoon vanilla extract

1 tbsp icing sugar, sifted


Grease and line a baking tray. I use a large rectangular tray as I like to make it a little thinner.

Put the sugars, glucose syrup, double cream, butter and the vanilla pod or vanilla extract in a saucepan and place over a low heat.

Stir constantly until the butter and sugar have fully melted/dissolved. This takes around five to ten minutes.

Turn up the heat slightly and let it simmer for about fifteen minutes or until the temperature reaches 113 degrees C. (I have a sugar thermometer which makes this super easy, but if you don't you can drop a little of the mixture into a glass of cold water. If it forms a ball, the fudge is ready).

Take the pan off the heat and transfer the mixture to a large bowl. Remove the vanilla pod if using. Allow to cool for ten minutes.

Add the sifted icing sugar and beat with a wooden spoon for about three to four minutes.

Spoon into the prepared tin and then smooth the surface. Sprinkle with some sea salt flakes. Leave to cool, then chill to set.