Source: YT - KOLAFUDGE med flingsalt | Lär dig baka med Camilla Hamid.
Made in a 30 × 15 cm frame of silicone bars, which gives about 40 small pieces.
Ingredients
| Amount | Ingredient |
|---|---|
| 2.7dl | Whipping cream |
| 2.3dl | Sugar |
| 0.9tbsp | Vanilla sugar |
| 0.9dl | Golden syrup |
| 90g | White chocolate |
| 45g | Butter |
| 0.5tsp | Flaky salt |
| Flaky saltto garnish |
Method
- Line a baking tray or a board that fits in the fridge with baking paper. Put the silicone bars together on it to make a 30 × 15 cm frame. If you use a rectangular tin of the same size instead, just line it with baking paper.
- Put the cream, the sugar, the vanilla sugar, and the golden syrup in a heavy-based saucepan. Bring to the boil and cook to 120 °C. Stir carefully now and then, but do not scrape the bottom of the pan.
- Roughly chop the white chocolate, unless you use chocolate buttons. Take the pan off the heat and add the chocolate, the butter, and the flaky salt for the fudge. Stir until the chocolate and the butter have melted completely and the fudge is smooth.
- Pour the fudge into the frame and spread it in an even layer. Garnish with flaky salt. Put it in the fridge to set for about 30 minutes.
- Cut into pieces. Serve at once, or keep the fudge in an airtight jar in the fridge or the larder.