Salted Caramel Pop Corn Fudge Recipe From The No-Cook Cookbook
This is a cheat’s version of fudge, made without the usual melting and stirring of sugar that a traditional fudge recipe call for. The combination of salted caramel and popcorn, on top of the soft fudge, is irresistible. Serve at parties or keep in the fridge as a naughty nibble.
Makes 36 pieces
– Sunflower oil, for greasing
– 200g salted caramel
– 400g condensed milk
– Seeds from 1 vanilla pod or 1 tsp vanilla bean paste
– 400g white chocolate
– 15g salted popcorn
You’ll need the following utensils:
– 1 small, 2 medium and
– 1 large heatproof bowl
– 1 medium and 1 large baking dish
– Food processor
– 17.5cm square cake tin or baking dish
1. Fill the kettle with water and put it on to boil. Grease the cake tin or dish with oil and line with non-stick baking paper, leaving 5cm excess hanging over the edges to help with lifting out later.
2. Sit a small heatproof bowl inside a medium one. Carefully pour enough just-boiled water in between the bowls to come halfway up the sides of the small bowl.
3. Spoon the salted caramel into the top bowl. Set aside to melt, stirring occasionally.
4. Sit a medium heatproof bowl inside a large one. Carefully pour enough just-boiled water in between the bowls to come halfway up the sides of the inner bowl.
5. Pour the condensed milk into the inner bowl and add the vanilla seeds or bean paste. Stir to blend and then set aside to warm through, stirring occasionally.
6. Break the chocolate into the food processor and blitz until finely chopped. Sit a medium baking dish inside a slightly bigger one and carefully pour enough just-boiled water in between to come halfway up the sides of the smaller dish. Sprinkle the chocolate all over the inside of the top dish and stir until melted.
7. Stir the melted chocolate into the warmed condensed milk and pour into the prepared tin, spreading evenly. Working quickly before the mixture sets, drizzle the melted salted caramel all over the top and using a spoon handle, swirl it into the chocolate mixture to ripple it through.
8. Sprinkle the popcorn in an even layer on top, pressing it down gently to stick. Chill in the fridge for at least 3–4 hours, until set firm (the salted caramel will still be sticky).
9. Lift the slab out of the tin and peel off the paper. Using a long, sharp knife, dipped in boiling water and wiped dry between each cut, slice into 36 pieces. These will keep for up to one week, covered and layered between baking paper, in the fridge.
For a twist:
Swap the popcorn for 100g of roughly chopped, salted peanuts.
Sharon Hearne-Smith has nearly two decades of experience of ghostwriting, recipe testing and food styling for high profile cookbooks, food magazines and TV cookery shows.
She has worked with some of the biggest names in the business, including Jamie Oliver, Rachel Allen, Lorraine Pascale, Gordon Ramsay, James Martin, and on BBC’s Ready Steady Cook. Sharon lives in Dublin with her husband and two daughters.
The No Cook Cookbook is her second cookbook. Her first book, No-bake Baking, was published by Quercus in 2014. Many of these recipes are naturally much healthier than their oven-cooked counterparts, since there’s no frying in oil or basting in butter, but instead plenty of fresh ingredients, simply prepared and assembled, and in some cases kept raw, thereby retaining their natural nutrients and antioxidants.