My easily made Caramel Fudge is rich, creamy, melt-in-the-mouth delicious and just a little indulgent! It is quickly and easily made with simple store-cupboard ingredients which you may already have on hand, and is certain to satisfy even the sweetest tooth!
125gm(½ cup) unsalted butter - cubed, at room temperature
150gm(¾ cup) light brown sugar
2tablespoongolden syrupSee Note 1
395gm(14 oz) can of condensed milk - full fat
100gm(3.5 oz) white cooking chocolate - finely chopped
sea salt flakes - optionalSee Note 2
Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper.(Allow an overhang with the baking paper – it makes it easier when removing the fudge!)
In a medium-sized saucepan, add the butter, brown sugar, golden syrup and sweetened condensed milk.
Turn the heat on to medium-low, and stir, ensuring everything is well combined and that the sugar dissolves. Scrape down the sides of the saucepan if necessary.Allow the mixture to reach a simmering point.
Stir the simmering mixture constantly for 6-7 minutes, ensuring you stir well into the edges of the saucepan so the mixture doesn't catch. The fudge will be slightly thicker and a light golden brown.
Turn off the heat, add the white chocolate and stir through until the chocolate has melted and the mixture is smooth.
Transfer the mixture into your prepared tin, smoothing the top with an offset spatula if necessary. Sprinkle with sea salt flakes, if using.
Allow the mixture to cool on your kitchen bench for 30 minutes before refrigerating for at least four hours.
Using a sharp knife, cut into 25 pieces, and store in an air-tight container.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Sea Salt Flakes: optional, but is a delicious way to finish the Caramel Fudge.
Storage: keep the fudge in an air-tight container, and store in the fridge for up to two weeks.
Freezing: store in an airtight container for up to 3 months. If storing in layers, place some baking paper between them. Bring it to room temperature for serving.