Salted Caramel & Dark Chocolate Fudge

The smooth caramel notes of No. 2 complement the subtle cocoa flavours of No. 7, making a well-balanced fudge.

Ruth Hinks, UK World Chocolate Master

  • 50 fudge squares
  • 30 minutes (preparation), 2 hours (set)
  • Easy

Ingredients

125g No. 7 dark chocolate
190g No. 2 caramel chocolate
1g Sea salt (plus extra for sprinkling)
1 Vanilla pod
250g Double cream
500g Caster sugar
165g Liquid glucose
40g Unsalted butter

Method

  1. Place the No. 7 dark chocolate in a plastic bowl.
  2. Place the No. 2 caramel chocolate, salt and scraped vanilla pod into a second plastic bowl.
  3. In a pan, heat the cream, sugar, glucose and butter to 118°C, stirring continuously.
  4. Weigh 425g of the cream mixture into each bowl of chocolate, and mix well.
  5. Pour both mixtures into a high-sided baking tray, and swirl through with a knife.
  6. Sprinkle with sea salt (optional).
  7. Allow to set for 2 hours at room temperature, and cut into squares.


    Store in an airtight container at room temperature for up to 4 weeks.

Ingredients & equipment for this recipe

Realise your recipe’s flavour potential with Ruth Hinks chocolate, ingredients and equipment.

Love Ruth Hinks Recipes?

Take your skills to the next level at The Chocolate & Pastry School in Peebles, near Edinburgh.