Butter Popcorn Easy Fudge
Prep Time: 15 minutes
Cook Time: 15 minutes
Setting time: 4 hours
Total Time: 30 minutes
Servings: 25 pieces
Butter Popcorn Easy Fudge has all the flavour of buttered popcorn and fudge in one and not a piece of popcorn in sight.This recipe requires setting time, so plan ahead.
- 226 g (2 sticks / 1 cup) salted butter
- 1 tin (395ml / 14floz) sweetened condensed milk
- 1 cup (200g / 7oz) white caster (superfine) sugar (granulated will also be fine)
- 1/4 cup liquid glucose or light corn syrup
- 200 g (7oz) white chocolate, finely chopped
- 1 cup (130g / 4.5oz) plain (AP) flour
- 1/2 teaspoon finely ground / table salt
- 1/2 teaspoon sea salt flakes
- 1/4 cup (35g / 1.5oz) icing (confectioners / powdered) sugar
To clarify the butter
Melt the butter in the microwave, then allow it to separate into layers (if you use a glass dish it will be easier to see). The top yellow layer is the clarified butter and the bottom layer is the milk solids. If the top is foamy, use a spoon to skim that off before very slowly pouring 170g of the yellow layer into a large heavy based saucepan (it will be almost all of it but it does depend on the butter you use - See notes).
Toast the flour
Add the flour to a frying pan over high heat. Stir the flour whilst cooking for around 5-7 minutes until you have a nice beige / coffee coloured flour (that’s coffee with milk colour). Take off the heat and allow to cool before sifting.
Split into 2 even portions (65g each).
To make the butter popcorn dust
To make the fudge
Line an 8x8 inch square baking pan with baking paper.
To the butter already in the saucepan, add the sweetened condensed milk, sugar and glucose (or corn syrup). Stir, over low heat, without boiling, until the sugar is dissolved and the mixture is smooth.
Continue to stir for another 6-8 minutes over low heat until the mixture has thickened a little. Don’t stop stirring as it may catch. If it does catch, take it off the heat and stir quickly to cool it a little before returning the pan to the heat and continuing.
Add half of the sifted flour (65g only) and carefully whisk it in until well combined, then continue to cook over the low for another minute. It should become quite thick.
Add the chocolate and salt and stir until the chocolate has melted and it is totally incorporated.
Turn of the heat and pour the fudge straight into your lined baking tin.
Sprinkle the sea salt over the top. Press down lightly with a spoon just so the salt is stuck in the fudge a little bit and won't just fall off when the fudge sets.
Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate 3-4 hours or overnight.
Cut into squares and toss in the buttered popcorn dust that you set aside earlier. Shake off the excess and serve.
- The recipe calls for just 170g of clarified butter, but if you don’t have kitchen scales to weigh it out, the little extra shouldn’t ruin the fudge.
- The milk solids from the clarified butter can be discarded. I haven’t tried it but I have read that they can be used in creamy sauces for pastas etc.
- I don’t personally like the taste of cooking chocolates so I always use eating chocolate in my cooking. The same you’d buy in the candy aisle.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
- Silicone spatulas make getting every last bit out of the pan easier
- A heavy based saucepan is essential
- I set this in an 8x8 inch square baking tin