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Sweet and sumptuous – Caramel Fudge is sure to delight!
Caramel Fudge – two words which belong in the same sentence! I hope you’ll enjoy this delicious recipe.
One of the most exciting things about becoming a blogger is connecting with other like-minded individuals. You can imagine my delight when I opened an email, from one of my all-time favourite bloggers, asking me to collaborate with her.
Erica from Bring Your Own Kombucha runs a fabulous and fun blog – from handy hints on health and wellness to beauty hacks and housekeeping tips, this blog has something for everyone!
Make sure you check out Erica’s page and follow her on Instagram – @bringyourownkombucha (her daily inspiration is just awesome!)
So, Erica asked me to write three simple recipes for her. Some tasty appetisers perfect for American Football Season. (Or anytime you’d like something delicious to enjoy!)
Today’s recipe is a little naughty – sweet and sumptuous, and not something you’d want to indulge in every day! It is, however, simple and utterly divine to eat. The perfect sweet treat, if you ask me! This an ideal recipe when you’re entertaining and need a dessert that is great for sharing.
I also love to enjoy the fudge with a strong cup of coffee – the sweetness of the Caramel Fudge is the perfect contrast.
Prefer a chocolate fudge? Then my Triple Chocolate Cherry Fudge is the recipe for you!
Hope you’ll love this recipe and remember to check back in tomorrow for the next recipe I have designed for Erica!
P.S. Make sure you follow her page Bring Your Own Kombucha 🙂
- 125 gm butter
- 160 gm brown sugar
- 50 gm golden syrup
- 395 gm sweetened condensed milk
- 100 gm white chocolate cooking quality, chopped
- Line a 20cm tin with baking paper, or a muffin tin with patty pan cases (depending on the size of the piece of fudge you would like)
- Chop your white chocolate into small pieces, and set aside.
- In a saucepan, melt the butter. Once melted, turn the heat down to low.
- To the melted butter, add the condensed milk, golden syrup and brown sugar.
- Stir until well combined and allow the mixture to gently reach boiling point. From here, you need to stir the mixture continuously for 10 minutes. After this time, your mixture will be a lovely golden colour.
- Turn off the heat, and stir through the white chocolate until the mixture is smooth.
- At this point, you’ll need to work quickly – transfer the mixture into the prepared tin/patty pan cases. It will start to set as it cools so time is of the essence here!
- Allow the mixture to cool before refrigerating for at least three hours. Enjoy!
They look fantastic individually – however, it is quite fiddly and much easier to do in one larger tin. – The fudge works well in various shapes/sizes. Experiment and be creative! – Use a good quality cooking chocolate. – Remember to be very careful when working with the fudge as it is extremely hot! No licking of the spoon no matter how tempting it is! – When cutting the fudge, I recommend using a sharp knife dipped in a little hot water.