Salted Caramel Fudge

Salted Caramel Fudge

A great tasty topping for muffins, ice cream, chilled desserts, cookies and tray bakes, but also fantastic as a snack product to eat on their own.

Shake onto

Whipped Cream, Ice Cream, Hot Drinks, Mousses, chilled desserts, Yogurt

Sprinkle onto

Butter Creams, Pastries, Hot & Chilled Desserts, Cupcakes, Chocolate

Stir through

Coolers and Shakes, Sauces & mousses and Chocolate

Packaging Format

All the Additions range is available in waisted 800ml shaker jars with a handling section making it easy to tip and sprinkle. The double sprinkle lid has free flow and limited flow options. Dosing is easier and wastage and over-dispense is minimised.


800ml: 510g

Recipe Idea
Additions Salted Caramel Fudge Salted Caramel Devonshire Scones

Salted Caramel Devonshire Scones


  • 450g Self Raising Flour
  • 15g Baking Powder
  • 75g Soft Unsalted Butter
  • 60g Eggs (2 Medium)
  • 240g milk
  • 100g Salted Caramel Fudge


  1. Heat the oven to 200°C
  2. Rub in butter to flour and baking powder in a bowl until consistency is similar to breadcrumbs
  3. Add sugar and mix through
  4. Add the Salted Caramel fudge pieces to the dry mix
  5. Beat eggs together and make up to 300ml with milk
  6. Reserve some of this mixture for glazing the scones
  7. Add all the milk mixture to the dry ingredients and bring together
  8. Turn mix onto a floured board and roll to 2cm thick
  9. Cut out to required size and glaze with egg and milk mixture
  10. Bake for 15mins on a lined baking tray
  11. Remove from oven and cool completely
  12. Eat as they are or fill with whipped cream and salted caramel sauce