Sea Salt Fudge on Rachel Wells Food

Sea Salt Fudge

Make a batch of this tasty fudge to package up for loved ones this Christmas

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Adapted from a Nigella Lawson recipe


  • 250 g butter soft
  • 1 x 397g can condensed milk
  • 175 ml milk 2
  • 2 tbsp golden syrup
  • 800 g granulate sugar
  • good pinch sea salt I use Maldon
  • 2 tsp vanilla extract


  1. Fill a small bowl or jug with ice cold water and put near the stove. Grease a tin of approx. 30 x 20cm/12 x 8 inch or 25cm/10 inch square, or use a throwaway foil tin.

  2. Put all the ingredients, apart from the vanilla, into a large, heavy bottomed pan and bring to the boil, stirring constantly.

  3. Boil for 12-20 minutes, still stirring all the time, until the mixture is golden and, when a bit is dropped into the water, it turns solid but still squidgy, i.e., till soft-ball stage. How long this takes depends on how ferociously it bubbles as well as on the properties and dimensions of the pan. This is hot work!

  4. When the fudge is at soft-ball stage, very carefully remove the pan from the stove and stir in the vanilla.

  5. Preferably using an electric whisk beat for about five minutes, by which time the fudge will have thickened to the texture of stiff peanut butter - this is quite steamy and strenuous - and pour and push into the prepared tin. Smooth the top as well as you can.

  6. Put in the fridge to cool, but don't keep it there for more than 2 hours, or it will set too hard, then remove and using a sharp knife, cut into squares.