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Salted Caramel and Pretzel Fudge
CONFECTIONERY BISCUITS/SLICES RECIPES CHRISTMAS

Gooey Salted Caramel and Pretzel Fudge

Gooey Salted Caramel and Pretzel Fudge

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 8
Difficulty Easy

Rating (click to rate)

5.0 based on 2 ratings.

Ingredients

  • 125 g Butter
  • 1 and 2/3 Condensed Milk 1 and 2/3 cups
  • 2 Golden Syrup 2 tbsp
  • 1 cup Brown Sugar
  • 3/4 White Chocolate Buds 3/4 cup
  • Topping:
  • 1 Pretzels 1 pack, large
  • 1/2 tsp Salt Flakes

Nutrition Information

Qty per
43g serve
Qty per
100g
Energy 199.80123239437kcalcal 461.96816738582kcalcal
Protein 1.1038615023474gg 2.552280930283gg
Fat (total) 10.180704225352gg 23.539200521045gg
 - saturated 6.2002112676056gg 14.33574859562gg
Carbohydrate 26.712335680751gg 61.762625851448gg
 - sugars 22.591502347418gg 52.234687508481gg
Dietary Fibre 0.17gg 0.39306358381503gg
Sodium 187.28210093897mgmg 433.02219870281mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Delicious Gooey Salted Caramel and Pretzel Fudge

You could probably call this recipe for Gooey Salted Caramel and Pretzel Fudge more of a ‘caramel’, but you certainly won’t regret making it. The salt, the gooeyness, and the chocolate are just a match made in heaven.

The key to this recipe is to whip the melted butter into the condensed milk. Now it will look a bit ‘meh’ until you whisk it in. So don’t panic. Yes, it is a LOT of butter, a lot of chocolate, and a lot of condensed milk, but you will only need to eat the tiniest piece as it is so rich!

More delicious fudge recipes to try include:

Salted Caramel and pretzel fudge

Method

  1. Line a lamington tin with aluminium foil and set aside.

  2. In a medium saucepan, melt the butter.  Add the brown sugar, golden syrup and condensed milk and cook (stirring constantly) until it starts to boil.

  3. Turn off the heat.  Add the white chocolate buds and stir in with a whisk.

  4. Whisk the mixture until smooth and the chocolate has melted.

  5. Pour into the prepared tin.

  6. Lay the Pretzels over the top. Sprinkle with the salt flakes.

  7. Refrigerate for three to four hours or overnight.

  8. Cut into small 1cm square pieces and enjoy

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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