Salted Molasses Fudge

by Alexina Anatole, featured in Sweet

Published by Square Peg Books

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Introduction

This requires a few hours to set and dry out (the more it dries out, the better it gets). Molasses is my preference, but you could also use treacle here.

Fudge is the pure embodiment of sugar, and not for the faint of heart. I loved it as a kid and my obsession is still going strong. This fudge is intense, with the molasses lending a slightly bitter-umami taste (not dissimilar to coffee) that ups the ante from a flavour perspective but avoids a sickly-sweet aftertaste.

Fudge can be smooth, creamy and slightly chewy (Cornish clotted cream fudge), or sandy and crumbly (Scottish tablet). I’m personally with the Scots on this one, and this recipe reflects that.

This requires a few hours to set and dry out (the more it dries out, the better it gets). Molasses is my preference, but you could also use treacle here.

Fudge can be smooth, creamy and slightly chewy (Cornish clotted cream fudge), or sandy and crumbly (Scottish tablet). I’m personally with the Scots on this one, and this recipe reflects that.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Sweet

Image of Alexina Anatole's Salted Molasses Fudge — Photo by Yuki Sugiura

Ingredients

Makes: around 50 squares

Metric U.S.

70 grams butter
500 grams caster sugar
140 millilitres full fat milk
200 millilitres condensed milk
70 grams blackstrap molasses
½ teaspoon flaky sea salt (plus extra for sprinkling)

3 ounces butter
2½ cups superfine sugar
generous ½ cup whole milk
generous ¾ cup sweetened condensed milk
3 tablespoons blackstrap molasses
½ teaspoon flaky sea salt (plus extra for sprinkling)

Method

Salted Molasses Fudge is a guest recipe by Alexina Anatole so we are not able to answer questions regarding this recipe

You will need:
- 20cm (8in) square cake tin (or similar)
- temperature probe/sugar thermometer
- electric hand mixer (optional)

Line your tin with 2 long sheets of parchment paper, letting the excess overhang the tin edges to act as a sling when removing the fudge later.
Melt the butter in a large, heavy-based saucepan over a medium-low heat. Stir in the sugar and milk, then cook until the sugar has dissolved, around 2–3 minutes. Turn the heat up to medium and bring the mixture to a light simmer, allowing it to bubble away for 5–8 minutes.
Add the condensed milk, molasses and flaky sea salt. Stir to combine, then bring to a simmer and allow to gently bubble away for 15 minutes. At the 12-minute point, start regularly checking the temperature – you want it to hit 115°C (240°F). As soon as it does, remove the pan from the heat and beat with an electric hand mixer until the mixture starts to thicken, around 3–4 minutes (this will take longer if beating by hand).
Pour the mixture into the prepared tin and sprinkle with extra flaky sea salt. After 20 minutes, deeply score squares into the mixture with a knife. Allow to set for several hours (or ideally overnight) before breaking into squares.

You will need:
- 20cm (8in) square cake tin (or similar)
- temperature probe/sugar thermometer
- electric hand mixer (optional)

Line your tin with 2 long sheets of parchment paper, letting the excess overhang the tin edges to act as a sling when removing the fudge later.
Melt the butter in a large, heavy-based saucepan over a medium-low heat. Stir in the sugar and milk, then cook until the sugar has dissolved, around 2–3 minutes. Turn the heat up to medium and bring the mixture to a light simmer, allowing it to bubble away for 5–8 minutes.
Add the sweetened condensed milk, molasses and flaky sea salt. Stir to combine, then bring to a simmer and allow to gently bubble away for 15 minutes. At the 12-minute point, start regularly checking the temperature – you want it to hit 115°C (240°F). As soon as it does, remove the pan from the heat and beat with an electric hand mixer until the mixture starts to thicken, around 3–4 minutes (this will take longer if beating by hand).
Pour the mixture into the prepared tin and sprinkle with extra flaky sea salt. After 20 minutes, deeply score squares into the mixture with a knife. Allow to set for several hours (or ideally overnight) before breaking into squares.