This traditional Caramel Fudge recipe is a delectable morsel of evilness that just looks like fudge! Perfect as a Christmas treat or Gift – just cut up and wrap in cellophane, or buy fancy wrappers as a craft store.
Method
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Line a 20 cm x 20 cm square pan with baking paper and give the bottom a light spray with canola oil.
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In a saucepan over low heat, mix together the sweetened condensed milk, butter, golden syrup, glucose syrup and brown sugar.
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Cook for approximately ten minutes stirring often.
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Turn up the heat just a little so the mixture starts to simmer (medium low).
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Stir constantly on this heat for a further six to eight minutes or until the mixture starts to thicken.
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Remove the saucepan from the heat and stir in the white chocolate.
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Mix until nice and smooth.
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Pour into the pan and smooth over the top.
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Set the mixture aside for approximately an hour or until semi set.
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Cover with plastic wrap and place in the fridge overnight.
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Cut the caramel fudge into squares and store in a sealed air tight container in the fridge for up to two weeks.
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This caramel fudge recipe can be frozen. Wrap in baking paper and then in plastic wrap. Place in the freezer for up to four weeks.
