SALTED CARAMEL FUDGE
SALTED CARAMEL FUDGE Method Place the cream, sugar and glucose in a pan and boil until it turns 122C. Use a sugar thermometer to check.
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Cooking tools:
- Candy thermometer
- Saucepan
- Stove
- Wooden spoon
- Baking pan
- Parchment paper
- Refrigerator
- Cutting board
- Chef's knife
Ingredients
- 4 ml double cream
- 200 g granulated sugar
- 100 g glucose syrup
- 100 g Lurpak® Salted Cultured Butter
- pinches Maldon salt
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