Salted Caramel Fudge Sauce
Recipe type: Sweet
Prep time: 
Cook time: 
Total time: 
Salted Caramel Fudge Sauce - a delicious homemade Christmas present
  • 250ml double cream
  • 180ml condensed milk
  • 250ml golden syrup
  • 220g caster sugar
  • 60ml of water
  • 60g of salted butter
  • 1 and 1/2 tsp of salt flakes (I like the sauce fairly salty, so adjust this to taste)
  1. Put the double cream and condensed milk in a small saucepan and heat over a low heat until combined and warm.
  2. While this is happening, put the golden syrup, sugar and water in to a small to medium saucepan on a high heat.
  3. Stirring to dissolve the sugar, heat the sugar until it reaches about 100-120 degrees celsius (212 - 257 fahrenheit)
  4. Turn the temperature down to low and add the double cream and condensed milk mixture, butter and salt flakes.
  5. I left my sauce to cool over night in the saucepan and then popped in to the tubs. But if you were using glass jars, you could probably sterilize the jars and while they and the sauce are still hot, pop the sauce in to the jars. Just don't put cold sauce in hot jars or vice versa.
  6. Keep stirring until the sauce thickens and turns a rich caramel colour - about 20-25 minutes. The sauce will thicken slightly when it cools, but not much so make sure the sauce has the thickness that you want.
Recipe by Shrinking Single at