Salted Caramel Fudge

[Persistenttiger]

I made this months ago and it was beautiful - just made it again and it's all oily, like the butter has separated? It's a bit grainy too.. Any ideas?

[johnro]

While I have not encountered this issue - have a read of this article which may provide some clues - hope that you have better success

[Kimmyh]

Made this for Xmas hampers and it's so good. Very hard to stop at one piece. Nearly burnt my tongue licking the bowl! Great easy recipe. Thank you.

[LeeJ]

ohmehgerd..... that is too awesome for words!!

Just made this and the cookies and cream fudge for Kinder teachers Christmas presents! I'm in heaven over here though

[Kimmyh]

Lol haven't made the cookies and cream one yet. Sounds dangerously good.

[fundj&e]

I am making this 2moz for DD for her work  friends. i only have 200g of brown sugar will it be ok to add 50g of white sugar

[judydawn]

I can't see why not Uni, it's only a small amount.  If it doesn't work out you'll know my answer was incorrect  

[cookie1]

I'm sure it will be fine. Apart from flavour sugar=sugar doesn't it?

[Frozzie]

Dh just bought a massive bag of salted caramels back from bretagne (along with my second bowl!!!!! Yay) so i can make a batch of these and tweak if necessary to our tastes anyway... Tbc

[fundj&e]

yum , but not happy with the look of it , will make it again on monday

it was very thick and sticky to take out of the  is that the way it should be ?
what size pan should i use ?

[Wonder]

That's exciting Frozzie.

Looks good to me Uni

[Kimmyh]

Looks same as mine uni. And yes it was sticky and hard to get it smooth on top. I used a Tupperware slice container that I use for my malt slice and lined it with baking paper.

[KarenH]

OOPS!!  I just added the chocolate to my mixture after the initial 8 minutes of cooking, instead of after the 22 minutes on Varoma.  I have gone ahead with the recipe and am cooking it for 22 minutes now, chocolate and all.

Fingers crossed it works

[judydawn]

Uni, are you using glucose syrup or glucose?  I don't know the difference but Robyn prefers glucose, have a look at her note in the original thread.

[KarenH]

OOPS!!  I just added the chocolate to my mixture after the initial 8 minutes of cooking, instead of after the 22 minutes on Varoma.  I have gone ahead with the recipe and am cooking it for 22 minutes now, chocolate and all.

Fingers crossed it works

Well it seems to have worked absolutely fine!  Because the chocolate was added early and not at the last minute, the mixture was really hot at the end and was more liquid, less sticky and gloomy, and was much easier to pour into the tin. It ended up with a really smooth surface and it was much easier to scrape out of the TMX bowl.  DH licked out the leftovers from the bowl and said it tasted as good as usual.  Phew!