Cornish Salted Fudge is a traditional English recipe (from Cornwall) for a classic salted fudge made with condensed milk, whole milk, Demerara sugar and butter. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Salted Fudge.
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This is a modern-style of Cornish fudge made with condensed milk rather than the more traditional clotted cream. You get all the taste of the traditional form, but the ingredients are easier to source.
Combine the condensed milk, milk, sugar and butter in a heavy-based pan. Place over heat and cook, stirring constantly, until the butter has melted and the sugar has all dissolved.
Bring to a simmer, still over low heat, and continue cooking, stirring constantly, for 12 minutes. To test if the fudge is ready, drop a small amount of the mixture into a cup of cold water. If it forms a soft ball, then the fudge is ready.
Take off the heat and beat in 1 tsp of the salt and vanilla extract. Set aside to cool for 5 minutes then use a whisk to beat the mixture very vigorously until it is thick and grainy.
Pour the resultant mixture into a 20cm (8 in) square tin lined with baking parchment or greaseproof paper. Sprinkle over the remaining 1/2 tsp salt then set aside to cool and set before cutting into squares.
Store in an air-tight tin, which should be kept in a cool cupboard.
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