Salty Licorice Fudge
Nice Christmas candy for those who love salty liquorice.
| Servings | 40 Portions |
| Tags | Christmas | Fika | Snacks & Candy | Swedish |
| Allergens | Milk |
| Cook Time | 45 min |
Here is a good recipe for fudge with the taste of salty licorice. I love salty licorice ("tyrkisk peber", or as it is often called "Turkish pepper" specifically) and this is a fun way to make yummy Christmas treats.
The recipe originally comes from Jennys Matblogg which is a good site with lots of inspiration.
This recipe is quite simple, but cooking caramel or fudge means that you have to heat the sugar batter to over 120 degrees, which of course requires you to be careful as you can burn yourself.
Another thing to consider is that it will take some time. It is not enough to heat up on high heat too quickly, but the batter should simmer for a while. For me it took about 30-40 minutes all in all and you should plan because it takes some time. To ensure good results, you should use a thermometer and measure at regular intervals.
Without black caramel color, the mix turns brown and does not look particularly appetizing. However, you can find black caramel coloring in most large grocery stores these days and it may be worth investing in a small bottle.
The result is really good (provided you like salty licorice of course) but personally I would have liked it to taste even more of salty licorice. If you use a sprinkle of salt licorice, it gives another little kick of salt, which is nice. The particular form of sprinkles I used the first time (round balls) was not quite optimal as it seemed to fall off quite easily, so next time I will use a different kind.
Store in the fridge, can be frozen.
Ingredients
Directions
- Put tyrkisk peber, sugar, syrup, butter and cream in a saucepan.
- Let simmer on medium heat (approx. 30-40 minutes) until the caramel reaches 120°C.
- Remove from the heat and mix in the chocolate.
- Add black food coloring and mix until smooth batter.
- Pour the batter into a baking dish covered with baking paper.
- Pour sprinkles over and refrigerate overnight.
- Cut into pieces and serve.
- Store in the fridge.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 4851.12 kcal | 121.28 kcal | 408 kcal |
| Carbohydrates | 684.27 g | 17.11 g | 57.55 g |
| Fat | 201.18 g | 5.03 g | 16.92 g |
| Protein | 17 g | 0.43 g | 1.43 g |
| Sugar | 656.33 g | 16.41 g | 55.20 g |
| Salt | 4.64 g | 0.12 g | 0.39 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
