Low FODMAP salted caramel fudge
One of my ultimate guilty pleasures is fudge. And preferably salted caramel fudge. If you put a bag of that in front of me, I’ll have to keep myself from eating them all and feeling sick after.
That’s why I thought, I should make low FODMAP salted caramel fudge, because I don’t have a recipe for that on the blog yet!
And ohhhh it turned out soo goood. This fudge tastes exactly like I remember good fudge from the market or supermarket.
If you make this fudge, I can advise you to share it with other people, otherwise you will eat the whole lot by yourself 😉
What are the ingredients of the fudge?
Fudge is usually made from butter, sugar and (condensed) milk or cream. That’s exactly what I use in this recipe:
- Condensed milk
- Butter
- Light brown sugar
- Optional: Maldon sea salt flakes
When you use these ingredients you get a classic caramel flavoured fudge.
I am a huge fan of the combination of caramel and sea salt, so I add sea salt to the fudge. If you don’t like this, you can also omit this and make a regular caramel fudge.
How to make this fudge low FODMAP?
You are probably thinking now: butter and condensed milk, that is too much lactose to be low FODMAP. And that’s right!
Butter is allowed during the FODMAP diet, because it contains so little lactose due to the processing process that it is tolerated by most people with a lactose intolerance.
You can read more about butter and the low FODMAP diet in this blog.
Condensed milk contains more lactose and is therefore only up to 7 grams low FODMAP. To make the condensed milk low FODMAP and low in lactose, I use the lactase drops from Intoleran (this is the new name of the Disolut brand that I have talked about before).
You add these drops to a sweet milk product. The drops ensure that the lactose in the milk product is digested, so that people with lactose intolerance can enjoy it without complaints.
You can read more about how these drops work in the blog I shared about this earlier:
For this recipe, I put the condensed milk in a small bowl and add 10 drops of lactase to it. I stir this well and then I put the bowl covered in the fridge for 24 hours.
After 24 hours, at least 80% of the lactase in the product has been digested and you can continue making the fudge. Like this, you can make delicious low FODMAP fudge!
Will you let me know if you have made my low FODMAP salted caramel fudge? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
Low FODMAP salted caramel fudge
- Total Time: 30 min
- Servings: 30 pieces 1x
- Diet: Low Lactose
Description
The best guilty pleasure: low FODMAP salted caramel fudge. With only four ingredients! Gluten-free and low lactose.
Ingredients
- 1 can of condensed milk (397 g or 14 oz)
- 10 drops Intoleran lactase drops
- 100 g butter
- 150 g light brown sugar
- Optional: 1/2 tsp sea salt flakes
Instructions
I based this recipe on this recipe by Laura’s Bakery
- 24 hours in advance: put the condensed milk in a bowl. Stir in 10 drops of Intoleran lactase drops. Cover and put in the fridge. Leave for 24 hours.
- After 24 hours most of the lactose is digested and this product is safe to use for most people with a lactose intolerance.
- On the day you are going to make the fudge: place all ingredients except the sea salt in a saucepan.
- Heat over low heat until the sugar dissolves and the butter melts (3-4 min).
- Then turn the heat to medium high and keep stirring the mixture continuously.
- Keep stirring for about 15-20 minutes. Scrape the bottom well, so that nothing burns. The fudge is done when it is thick and gets harder to stir. It shouldn’t be runny anymore. This took me 20 minutes.
- The cooking time can differ if you use a different type of heat or if you have a thicker or thinner pan. The cooking time will be between 10-20 minutes.
- Remove the pan from the heat and let stand for a few minutes. Add the sea salt if you like.
- Stir the mixture for another 5 minutes (note: do not reheat, you do this with the pan off the heat).
- If the fudge goes back very slowly when you draw a line through the mixture, it is thick enough.
- You can now taste the fudge to see if you find it salty enough. Otherwise you can add some extra sea salt flakes.
- Note: the fudge is hot. So don’t put your finger in it, but put a little on a spoon. Then blow very well until the fudge has cooled down before putting it in your mouth.
- Take an oven dish and line it with baking paper. Spoon in the fudge and spread it over the bottom with a spatula.
- Cover and let sit at room temperature for a few hours to allow the fudge to cool.
- Cut into cubes and serve!
- Prep Time: 24 hours
- Cook Time: 30 min
- Category: Sweets
- Method: Cooking
- Cuisine: International