Salted Caramel and Pretzel FudgeHeart Attack Fudge!

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Salted Caramel and Pretzel Fudge Gooey fudge – you could probably call this recipe more of a caramel, but you certainly won’t regret it!  The salt, caramel and chocolate are a match made in heaven. The key this recipe is…

Salted Caramel and Pretzel Fudge

Gooey fudge – you could probably call this recipe more of a caramel, but you certainly won’t regret it!  The salt, caramel and chocolate are a match made in heaven.

The key this recipe is to whip the melted butter into the condensed milk – it will look a bit ‘meh’ until you whisk it in.  So don’t panic.  Yet it is a lot of butter/chocolate/condensed milk, but you will only need the tiniest little piece!

Salted Caramel and pretzel fudge

serves
12
time needed
prep cook
ingredients
8
difficulty
Easy
rating (click to rate)
5.0 based on 1 rating, click to rate

Ingredients

  • 125 grams 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


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

Notes

To Store:

Keep covered in the fridge for up to a week.

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