Caramel Fudge

Soft and sumptuous – this is a delicious sweet treat which is sure to delight!

Course Dessert, Snack

Cuisine Universal

Prep Time 5 minutes

Cook Time 15 minutes

Cooling Time 2 hours

Total Time 20 minutes

Servings people

Calories 289kcal

Author Alexandra

Ingredients

125 gm butter
160 gm brown sugar
50 gm golden syrup
395 gm sweetened condensed milk
100 gm white chocolate cooking quality, chopped

Instructions

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!

Notes

- I used small patty pans on this occasion - measuring approximately 4x4cm.
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.

Nutrition