This Salted Caramel Millionaire’s Fudge recipe is inspired by the popular Millionaire’s Shortbread. Replacing the shortbread is a layer of dark rich fudge, topped with salted caramel, and finished with a layer of semi dark chocolate.
1x Large heavy based pan, which holds a volume of at least 3L
- 1 x heavy based small pan (about the size of a milk pan)
- Digital Sugar Thermometer (or see note f below)
20cm x 20cm (8 x 8in) Brownie Tray (or similar)
a) Remember, melted sugar is incredibly hot! Do stir the fudge syrup carefully so as to avoid splashing yourself.
b) Keep animals, children and other vulnerable people out of the way when making fudge and caramel.
c) When heating the mixture and waiting for it to reach 116C / 241F it will feel as though the temperature is stuck at around 104C / 220F for ages. Be patient and keep stirring, it will eventually move and will then increase fairly rapidly.
d) Once portioned, store the fudge in an airtight container in a cool place.
e) Be aware that not all sprinkles are suitable for vegetarians. Do check the packaging before purchasing if they are intended for a vegetarian. The edible gold glitter we used is by Cake Decor and is a glitter spray suitable for vegetarians which was sourced in our local Sainsbury supermarket. (http://mycakedecor.co.uk/glitter-spray-launch/)
f) If you’re making fudge without a thermometer, it can be tested by dropping a small amount of fudge into a glass of cold water. It will form a ‘soft ball’ (or if you prefer your fudge a little firmer aim for ‘firm ball’ stage) when it is ready. Have a few drinking glasses by your oven hob filled with cold water before starting to make your fudge. Before testing wait for the molten sugar to climb up the sides of the pan and then drop back down. Boil for a further 3-4 minutes and then start to test.