Salted Caramel Fudge Recipe – Easy Cinnamon Milk Powder Burfi

Last Updated on 2 months by Neha Deshmukh

Salted Caramel Fudge Recipe – Easy Cinnamon Milk Powder Burfi

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And if you love Indian sweets as much as I do, then you have to try this Salted Caramel Burfi. It’s a delightful twist on the classic milk powder burfi, with the magic of salted caramel woven right in. I first made this for Diwali last year, and it was a huge hit – everyone asked for the recipe! It’s surprisingly easy, and the combination of sweet, salty, and a hint of cinnamon is just… chef’s kiss.

Why You’ll Love This Recipe

This Salted Caramel Burfi is a game-changer. It’s quick to make, needing just 15 minutes of prep and cooking time. The texture is unbelievably smooth and fudgy, and the flavor? Oh, the flavor! The salted caramel cuts through the sweetness beautifully, and the cinnamon adds a warm, comforting touch. Plus, it looks absolutely gorgeous, especially if you add a little edible silver leaf – talk about festive!

Ingredients

Here’s what you’ll need to create this delicious treat:

• ¼ cup water (60ml)
• ¾ cup sugar (150g)
• 2.5 tablespoons butter (37.5g)
• ½ cup heavy cream (120ml)
• ½ teaspoon vanilla extract (2.5ml)
• ¾ teaspoon sea salt (4g)
• 2.5 tablespoons butter (37.5g)
• ½ cup + 1 tablespoon salted caramel sauce (125ml + 15ml)
• ½ cup milk (120ml)
• 2 cups milk powder (approx. 240g)
• ½ teaspoon cinnamon powder (2.5ml)
• ¼ cup powdered sugar (optional, 30g)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe extra special:

• Sea Salt: Don’t skimp on the sea salt! It really balances the sweetness of the caramel and enhances all the flavors. I prefer flaky sea salt for a little extra texture.
• Heavy Cream: Using heavy cream (around 35% fat) is key for a rich, smooth caramel. It creates that luxurious, melt-in-your-mouth texture.
• Milk Powder: Full-fat milk powder works best for a richer, more authentic burfi flavor. It’s the foundation of that classic texture.
• Edible Silver Leaves (Optional): These are purely for decoration, but they add a beautiful, festive touch! You can find them at most Indian grocery stores or online. They’re super delicate, so handle with care.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Salted Caramel: In a heavy-bottomed pan, combine the sugar and water. Heat over medium heat, without stirring, until it turns a beautiful amber color and reaches 350°F (175°C) on a candy thermometer.
2. Finish the Caramel: Remove from heat and carefully stir in the butter, heavy cream, vanilla extract, and sea salt. Be careful, it will bubble up! Let it cool slightly.
3. Start the Burfi Base: In a non-stick pan, melt the remaining butter. Add the salted caramel sauce and milk, and mix well.
4. Add the Milk Powder & Cinnamon: Now, add the milk powder and cinnamon powder. Cook on low heat, stirring constantly, until the mixture starts to come together and leaves the sides of the pan. This takes a bit of patience!
5. Check for Doneness: If you like a sweeter burfi, incorporate the powdered sugar now. Continue cooking until the dough is non-sticky. A good test is to take a small cooled piece and roll it into a ball – it should hold its shape.
6. Set & Serve: Line an 8×8 inch pan with greased foil. Press the mixture firmly into the pan. If you’re using edible silver leaves, gently apply them now. Let it set for 2-3 hours (or even overnight) before cutting into squares.

Expert Tips

• Candy Thermometer is Your Friend: Seriously, it takes the guesswork out of caramel making.
• Low and Slow: Cooking the burfi mixture on low heat prevents burning and ensures a smooth texture.
• Don’t Overcook: Overcooking will result in a hard, crumbly burfi.
• Grease the Foil Well: This makes it so much easier to lift the burfi out of the pan.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use coconut cream instead of heavy cream. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Feel free to increase the cinnamon to 1 teaspoon for a more pronounced spice flavor. I sometimes add a pinch of cardamom too!
• Festival Adaptations: This burfi is perfect for Diwali, Holi, or any special occasion. You can decorate it with different nuts or sprinkles to match the theme. My family loves making it for birthdays!

Serving Suggestions

Serve these little squares with a cup of chai or a glass of cold milk. They’re also fantastic as a sweet treat after a meal.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

1. Can I make this burfi without a candy thermometer?

Yes, but it’s trickier. You’ll need to rely on visual cues – the sugar should turn a deep amber color. Be very careful not to burn it!

2. What is the best way to prevent the caramel from burning?

Use a heavy-bottomed pan and keep the heat at medium. Don’t stir the sugar while it’s melting, as this can cause crystallization.

3. Can I use full-fat milk powder for a richer flavor?

Absolutely! Full-fat milk powder will give you the best flavor and texture.

4. How can I achieve a smoother texture in the burfi?

Cook the mixture on low heat and stir constantly. Don’t overcook it!

5. What are edible silver leaves and where can I find them?

Edible silver leaves (also known as varak) are very thin sheets of silver used for decoration. You can find them at Indian grocery stores or online.

6. Can this be made ahead of time?

Yes! You can make it a day or two in advance. Just store it in an airtight container.

Enjoy making (and eating!) this Salted Caramel Burfi. Let me know how it turns out in the comments below!