Unique handmade products
The best holiday fudge
3 dl sugar
1 dl glucose
80 g of butter
2 dl of cream
1 teaspoon sea salt
1 vanilla stick
Extra sea salt to sprinkle on top
Boil sugar and glucose in a thick-bottomed saucepan to about 175 degrees. Gently stir occasionally. At 175 degrees, the sugar mixture has caramelized and become darker.
At the same time heat cream, butter, sea salt and vanilla stick in another saucepan. Remove the saucepan with the caramelized sugar from the hotplate. Gently stir in the mixture of butter and cream. It will then bubble and mill.
Put the pan back on the hotplate and cook up to about 124 degrees. Put a small amount of fudge in cold water to see the texture.
Pour the batter into a mold and sprinkle sea salt on top. Allow it to set for a few hours at room temperature before cutting the fudge into pieces.