July 28, 2021
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.
Yield: Makes 24 small pieces
- 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.
- 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.
- 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 trishmagwood.ca 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.