Saturday, 20 August 2016

Caramel Fudge

I do try not to get on the "bandwagon" when all the other bloggers are going "do lally" over a particular cake or recipe and changing it up every which way they can. However this fudge recipe may change that for the time being!

I have made fudge before back in February I made the Cookies and Cream Fudge which was yummy, however very sweet.

This fudge is the ultimate and well lets just say I have 3 pieces left hidden in the fridge and it's only 5 days ago that I made it.

A friend of mine who has a dairy intolerant son is going to make this using a dairy free condensed milk.  You can google the recipe if you have someone dairy intolerant and give it a go.  Just swap out the butter for marg.

125 gm butter, room temperature
1 x 395 gm can of sweetened condensed milk
1 cup brown sugar
2 tablespoons golden syrup
3/4 cup white chocolate melts

In a saucepan over a low heat, stir together the condensed milk, sugar, syrup and butter.

Cook on a low to medium heat for 10 minutes, make sure you do not walk away, you need to stir it the whole time to ensure it doesn't burn.  It should thicken and begin to bubble a bit.

Take the caramel mixture off the heat and stir through the white chocolate, keep stirring until all the chocolate has melted and is combined.

Pour into a pre lined cake tin, I used a 20 cm x 20 cm square tin and lined with baking paper.  The fudge will start to set up a little as soon as you pour it in the tin.  Refrigerate for 4 to 6 hours.  

Cut into squares and keep in a sealed container in the fridge.  This will keep for a week, if it lasts that long!

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