This salted caramel fudge, created by our eminent pastry team, is a real favorite of both guests and staff at the Swedish Exhibition & Congress Center Group!
Now you can try it at home.

Ingredients:

500 grams whipped cream, 40%
400 grams raw sugar
240 grams light syrup
20 grams sea salt
100 grams browned butter, cooled
100 grams chocolate (Valrhona Dulcey)
100 grams chocolate (Valrhona Bahibe)
400 grams dark chocolate from Valrhona, for dipping
Sea salt for garnish

Method:

• Heat the cream, sugar and syrup to 115 degrees.
• Add the butter and salt and heat to 117 degrees.
• Let cool for several minutes.
• Melt the chocolate and add while whipping.
• Pour the batter into a mould and let firm up in a cool place (not the refrigerator) for 24 hours.
• Cut into the desired shapes and dip pieces in tempered dark chocolate.
• Garnish with sea salt.

Read more about our pastry team in the  Moments magazine #2 2019

Photo: Salted caramel fudge surrounded by the gin praline that is the signature praline of our restaurant Heaven 23.