Sooo I might of tried to make homemade presents this Christmas and ever so slightly failed… I was going for salted caramel fudge and just ended up with some very tasty salted caramel.
Turns out you shouldn’t try to adapt a Jamie Oliver recipe because all’s you’ll end up with is a little bit of a sticky mess. Lesson learnt.
Oh well, it tastes great anyway, aaaand I ended up making a second batch and it worked, so all is good. Just thought I’d share this recipe with you because I ended up with some pretty bangin’ salted caramel dip.
Keep scrolling through the pics for the recipe:
Leaving the “fudge” to set.
Say hello to my Himalayan pink salt, curtesy of TK Maxx.
This is me, realising I hadn’t made fudge… I’d made salted caramel sauce.
LUCKILY it tastes pretty damn good.
Spooning it into pots is a little bit of a task though…. However, if you follow this recipe you won’t do what I did and put it into a large, flat dish.
Doesn’t look too bad, does it?
All packed up, looked fab for Christmas Day.
Okay, now I’m just being self-indulgent: look how pretty this and the next couple of photos are against our hall’s Christmas decoration’s.
Sourced the display bags from Lakeland and the bobble ribbon from Paperchase, in case you were wondering.
Aaand, here’s the recipe:
What you’ll need:
450g brown sugar
397g (1 can) of condensed milk
110g of salted butter
100ml of milk
Couple of turns of ground salt
Himalayan salt flakes (or any salt) to top
Butter for greasing
Bags for presenting
What to do:
1. Transfer the sugar, condensed milk, butter and ground salt into the sauce pan, and stir continuously until the sugar and butter has melted.
2. Remove from heat and then beat until thick
3. Spoon mixture into pots
4. Place in fridge to cool
5. Sprinkle with salt flakes and bag up, and you’re done.