James Martin’s Miso Butter Fudge
"This is one of my favourite fudges to make, as the miso complements the sweetness of fudge brilliantly. I put a little bit of sea salt on top as well – it makes it taste amazing" - James Martin
15 minutes, plus 2 hours cooling time prep, 10 minutes cook
Serves 20 pieces
Ingredients
397g can condensed milk
450g soft light brown sugar
125g butter
125ml full-fat milk
2 tbsp white miso paste
1 tsp sea salt
Method
Line a 20cm square baking tin with greaseproof paper.
Place all the ingredients, apart from the salt, into a large nonstick pan. Bring to a rolling boil at 112–114°C for 10 minutes, stirring constantly.
Take off the heat, cool for 2 minutes, then whisk vigorously by hand for a minute before pouring into the lined tin.
Sprinkle over the sea salt and leave to cool at room temperature for 2 hours.
Recipe taken from BUTTER: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin (Quadrille) Photography: John Carey
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45 minutes, plus cooling, soaking and chilling
Serves 8
15 minutes
Serves Serves 2 as a main, 4 as a side
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