Shony Seaweed Caramel Fudge

A sprinkle of Shony makes for pretty fudge, but also cuts through the sweetness.

Makes 40 x 1-inch pieces
Time 40 mins
Easy

Thanks to local seaweed and baking enthusiast Gina Mackay for sharing her fantastic fudge recipe. As well as providing an unusual salted caramel-style flavour, the addition of seaweed makes this a healthier treat too. (Seaweed's alginates bind with fats in your body to remove them quicker! You're welcome.)

INGREDIENTS

• 2 tsp Shony seaweed
• 125g unsalted butter, cubed
• 1 large tin evaporated milk
• 900g granulated sugar
• 120g bar of Dairy Milk Caramel chocolate
• 50g milk chocolate

METHOD

1. Line a shallow tin approx 39 x 27cm with greaseproof paper.
2. Melt the butter and condensed milk in a large heavy based pan over a medium heat.
3. Add the granulated sugar and stir well.
4. Boil for approximately 15 minutes, stirring occasionally to prevent the mixture from catching.
5. Using a sugar thermometer, keep an eye on the heat. Once the fudge has reached 115°C, take it off the heat and mix thoroughly.
6. Add the chocolate and 1 tsp Shony. Mix until the chocolate is fully melted and incorporated.
7. Pour the mixture into the prepared tin and sprinkle with remaining 1 tsp seaweed.
8. Leave the fudge to cool and once cooled, cut into squares.

Other recipes featuring Shony

Toasted Seeds, Chickpeas and Nuts with Shony

Gluten Free Lemon Polenta Cake with Shony

Ultimate Eggs: Shony Seaweed Shakshuka

Paul Hollywood's Blackberry Crumble with Shony

Shony Seaweed Shortbread