Rosemary Sea Salt Fudge

seasalt fudge

For me, fudge is a great indulgent treat to have with a cup of tea. I use coconut sugar to replace normal sugar, as not only is it a healthier option but also gives a great roundness to the flavour of your fudge.

Not only does the rosemary add a great taste, sniffing or ingesting rosemary has been scientifically proven to to enhance your memory. Rosemary has been associated with memory retention for centuries.



I recommend making this fudge around exam periods, to increase your retention of information for an exam. Also try drinking Rosemary tea, which is a great tasting and refreshing drink – add a little honey to taste. Rosemary can be found frequently overhanging walls, I even found a massive bush right outside my lecture theatre!

canada goose In Shakespeare’s Hamlet, Ophelia says, “There’s rosemary, that’s for remembrance.” (Hamlet, iv. 5.)



celine bags Sienna making fudge

1 can condensed milk
500g coconut sugar (you can granulated sugar)
4tbls unsalted butter
120ml water
two large sprigs of rosemary (you could replace with any other herb such as Lavender or fennel if preferred)
few drops vanilla essence
1/2 tsp sea salt

1. Strip the leaves from two sprigs of rosemary and bruise in a pestle and mortar to release the oils.  Put the leaves in a tea ball, or muslin.

2. Choose a large pan with a heavy base.  Dangle the tea ball or muslin bag filled with rosemary into the saucepan. I attached mine to the handle with an elastic band.

ingredients fudge in pan

3. Mix together the condensed milk, coconut sugar, butter and water and stir with a wooden spoon as you bring it to the boil.  Once the fudge starts to boil, stir it for around half an hour, ensuring you get into the bottom of the pan so the mixture doesn’t stick.  After half an hour the fudge should be noticeably stickier. If you have used coconut sugar you won’t be able to see the difference in colour, but with normal granulated sugar you will notice the mixture darken.

boiling fudge

4. Once the mixture has thickened and reduced in size, remove from the heat, add a few drops of vanilla essence, and beat for a minute.  Pour the mixture quickly into a pre-greased baking tray – if you leave it too long it will start to stick to the sides of the pan.

fudge after stirring

5. Flatten the top of the mixture and sprinkle the sea salt over the top, pushing it in slightly to the mixture.

6. Leave for several hours to cool until it feels firm (although we were picking at it from the moment it left the pan!)

 Eat and enjoy.  Make some more….