July 28, 2021

Salted Fudge

Recipe: Trish Magwood

Try this Salted Fudge from the new cookbook, My New Table, available for pre-order now.

Fudge can be finicky; the success is in the time and temperature to get the right consistency. Bring the mixture to about 112°C on your candy thermometer, or drop a bit into a cup of cold water — it’s ready when it forms into a soft ball.


  • 1 1⁄2 cups brown sugar
  • 1 1⁄2 cups white sugar
  • 3⁄4 cup butter
  • 2⁄3 cup evaporated milk
  • 1 tsp vanilla
  • 1⁄2 tsp cinnamon
  • 2 tsp Maldon sea salt


Yield: Makes 24 small pieces

  1. Over medium heat, combine and stir sugars, butter and evaporated milk together. Bring to a boil and stop stirring, for about 5 to 8 minutes, until candy thermomter reads 122°C to 144°C, or a soft ball forms when dropping small amount of batter into very cold water. Off heat, stir in vanilla and cinnamon.
  2. Line 9″ x 13″ pan with parchment. Pour in mixture. Sprinkle with half of Maldon sea salt. Cool in freezer until hardened, about 15 minutes.
  3. Lift parchment to remove fudge from pan and place onto cutting board. Using chef’s knife, cut into bite-size squares. Top with remaining salt. Store in fridge, or fudge freezes well.

Recipes courtesy of and excerpted from My New Table by Trish Magwood. ©2021 Trish Magwood. Photography by Ksenija Hotić. Published by Appetite by Random House, a division of Penguin Random House Canada. Reproduced by arrangement with the Publisher. All rights reserved.