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Fudge, but not as you know it. This recipe takes traditional creamy fudge and flips it on its head with the bold addition of roasted garlic, a dash of umami-rich miso, fragrant pink salt, and a surprise tickle of chilli threads. It’s sweet, slightly savoury, with a rounded warmth and an utterly addictive quality. Think salted caramel’s cheeky cousin with a garlicky wink.
Prep: 10 mins
Cook: 15 mins
Chill: 3 hours
Makes about 20 squares.
400g sweetened condensed milk
100g unsalted butter
300g light brown soft sugar
1 tbsp white miso paste
2 tsp finely mashed roasted garlic (about 3 cloves)
1 tsp Himalayan pink salt (plus extra for topping)
½ tsp vanilla bean paste
Chilli threads or Aleppo chilli flakes (for garnish)
Roast the garlic: Slice off the top of a garlic bulb, drizzle with oil, wrap in foil and roast at 180°C (fan) for 35–40 mins until golden and soft. Cool, then mash 3 cloves into a paste.
In a heavy-based saucepan, combine the condensed milk, butter, sugar, and miso paste. Stir constantly over medium heat until the sugar dissolves.
Bring to a slow boil, stirring continuously to avoid burning. The mix should thicken and darken slightly—this takes 10–12 minutes.
Remove from heat and stir in the mashed garlic, vanilla paste and 1 tsp pink salt. Beat vigorously for a minute until glossy.
Pour into a lined square tin (20x20cm). Smooth the top, sprinkle over a few pinches of pink salt and scatter with chilli threads or flakes.
Chill for 3 hours until set. Cut into squares and store in an airtight container in the fridge.
Calories: 110 kcal
Fat: 4.8g
Sugars: 13g
Salt: 0.25g
Protein: 0.8g
I brought these to a dinner party and everyone was gobsmacked—in the best way. Oddly addictive!
The ingredients used in this recipe could also be used to create…
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