Shony Seaweed Caramel Fudge

Shony 30g shaker tin - add to basket

A sprinkle of Shony makes for pretty fudge, but also cuts through the sweetness.

Makes 40 x 1-inch pieces
Time 40 mins
Easy

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.)   

INGREDIENTS

  • 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

METHOD

  1. Line a shallow tin approx 39 x 27cm with greaseproof paper.
  2. Melt the butter and condensed milk in a large heavy based pan over a medium heat.
  3. Add the granulated sugar and stir well.
  4. Boil for approximately 15 minutes, stirring occasionally to prevent the mixture from catching. 
  5. 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.
  6. Add the chocolate and 1 tsp Shony. Mix until the chocolate is fully melted and incorporated.
  7. Pour the mixture into the prepared tin and sprinkle with remaining 1 tsp seaweed.
  8. Leave the fudge to cool and once cooled, cut into squares.

 


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