The Earl and His Fudge

Tea isn’t just for drinking it any more – try these decadent earl grey fudge caramels and discover why we love Christmas treats with a tea’wist’!


Oil, for greasing
300ml whole milk
350g caster sugar
100g unsalted butter
1 tsp sea salt flakes
3 /4 tsp of Earl Grey loose leaf tea – depending on desired flavour strength


Grease an 18cm square cake tin with butter
Add the milk, sugar and butter into a heavy-based saucepan. Heat slowly over a low heat, stirring constantly until the sugar has dissolved and the butter has melted.
Bring to the boil, and boil for 15-20 minutes, stirring all the time.
Once the mixture has reached the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the tea leaves and salt. Leave to cool for 5 minutes.
Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
Pour into the prepared tin and leave to set at room temperature.
Once set, cut the fudge into small squares and store in a sealed container.