Desserts > Fudge > Savory Fudges

Salty Liquorice Fudge Recipe

Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 tsp sea salt
- 1/2 tsp ammonium chloride (salmiakki)
- 1 tsp liquorice extract
- 1/2 tsp vanilla extract
- 1/4 cup chopped salty liquorice candies

Special equipment needed:
- Candy thermometer
- 8x8 inch baking pan
- Parchment paper

Step-by-step instructions:

1. Line an 8x8 inch baking pan with parchment paper and set aside.
2. In a heavy-bottomed saucepan, combine sweetened condensed milk, sugar, and butter. Cook over medium heat, stirring constantly, until the mixture reaches 236°F (soft ball stage) on a candy thermometer.
3. Remove the saucepan from heat and add sea salt, ammonium chloride, liquorice extract, vanilla extract, and chopped salty liquorice candies. Stir until the candies are completely melted and incorporated.
4. Pour the mixture into the prepared baking pan and smooth the top with a spatula.
5. Let the fudge cool to room temperature, then refrigerate for at least 2 hours or until firm.
6. Once the fudge is firm, remove it from the pan and cut it into small squares.
7. Serve and enjoy!


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Cook the mixture until it reaches 236°F (soft ball stage) on a candy thermometer.
Serving size:
This recipe makes about 36 small squares of fudge.

Nutritional information:
Each serving (1 square) contains approximately:
- Calories: 110
- Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 60mg
- Carbohydrates: 21g
- Fiber: 0g
- Sugars: 20g
- Protein: 1g

Substitutions for ingredients:
- If you can't find ammonium chloride (salmiakki), you can substitute it with 1/2 tsp of sea salt.
- If you don't like liquorice, you can omit the liquorice extract and use vanilla extract instead.

Variations:
- You can add chopped nuts, dried fruits, or chocolate chips to the fudge mixture before pouring it into the pan.
- You can also sprinkle some sea salt or chopped salty liquorice candies on top of the fudge before refrigerating it.

Tips and tricks:
- Be careful when handling ammonium chloride (salmiakki) as it has a strong and pungent smell.
- Use a sharp knife to cut the fudge into squares.
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.

Storage instructions:
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.

Reheating instructions:
You can enjoy the fudge cold or at room temperature. If you prefer it warm, you can microwave it for a few seconds or heat it in a saucepan over low heat.

Presentation ideas:
Arrange the fudge squares on a platter and garnish with some chopped salty liquorice candies or sea salt.

Garnishes:
Chopped salty liquorice candies or sea salt.

Pairings:
This fudge goes well with a cup of coffee or tea.

Suggested side dishes:
This fudge is a dessert on its own and doesn't need any side dishes.

Troubleshooting advice:
- If the fudge is too soft, you may have undercooked it. Cook it for a few more minutes until it reaches 236°F (soft ball stage) on a candy thermometer.
- If the fudge is too hard, you may have overcooked it. Try adding a tablespoon of hot water and stirring until the fudge softens.

Food safety advice:
- Be careful when handling hot sugar syrup as it can cause severe burns.
- Keep the fudge away from pets and children as it contains ammonium chloride (salmiakki), which can be toxic in large amounts.

Food history:
Salty liquorice is a popular flavor in Nordic countries, especially in Finland and Sweden. It's made by combining ammonium chloride (salmiakki) with liquorice extract, giving it a unique salty and tangy taste.

Flavor profiles:
Salty, sweet, tangy, and slightly bitter.

Serving suggestions:
Serve the fudge as a dessert or a snack.

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Taste: Salty, Liquorice, Fudgy