Shony Seaweed Caramel Fudge
A sprinkle of Shony makes for pretty fudge, but also cuts through the sweetness.
Makes 40 x 1-inch pieces
Time 40 mins
Thanks to local seaweed and baking enthusiast Gina Mackay for sharing her fantastic fudge recipe. As well as providing an unusual salted caramel-style flavour, the addition of seaweed makes this a healthier treat too. (Seaweed's alginates bind with fats in your body to remove them quicker! You're welcome.)
- 2 tsp Shony seaweed
- 125g unsalted butter, cubed
- 1 large tin evaporated milk
- 900g granulated sugar
- 120g bar of Dairy Milk Caramel chocolate
- 50g milk chocolate
- Line a shallow tin approx 39 x 27cm with greaseproof paper.
- Melt the butter and condensed milk in a large heavy based pan over a medium heat.
- Add the granulated sugar and stir well.
- Boil for approximately 15 minutes, stirring occasionally to prevent the mixture from catching.
- Using a sugar thermometer, keep an eye on the heat. Once the fudge has reached 115°C, take it off the heat and mix thoroughly.
- Add the chocolate and 1 tsp Shony. Mix until the chocolate is fully melted and incorporated.
- Pour the mixture into the prepared tin and sprinkle with remaining 1 tsp seaweed.
- Leave the fudge to cool and once cooled, cut into squares.