Monday, February 22, 2010

Caramel Fudge

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Preparation time: 5 minutes                                         Cooking Time: 15 minutes

125g butter
2 tablespoons golden syrup
1 can sweetened condensed milk
1 cup brown sugar
100g white chocolate melts
75g dark chocolate melts.

Grease and line a 20cm square pan with baking paper. 
Melt the butter in a pan.  Remove from heat, add the brown sugar and stir until combined with the butter.  Add the condensed milk and stir until combined with the sugar and butter.
Add the golden syrup, mix and return to a low heat. Stir the mixture constantly for 10 minutes (be careful not to let the mixture get to hot or boil to rapidly as the sugar will start to crystallise - which tastes quite nice but ruins the smooth consistency.  If the mixture does start to crystallise remove from the heat immediately and stir rapidly).

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Remove from the heat and add the chocolate melts. Mix until smooth.  Pour into the prepared tin and refrigerate until set.  Once the fudge has hardened, but into cubes.  Melt the dark chocolate and drizzle over the top of the cubes.  Resist the urge to eat it all before letting others have a piece.

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13 comments:

  1. Hi Courtenay & Melissa, thank you for the recipe, it looks very good! did you use unsalted or unsalted butter?

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  2. Hi Charlotte,
    I think I used salted butter. I just grab your plain old butter and don't look for the unsalted variety.
    By the way, the cupcakes on your blog look delicious :)

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  3. Hi there, Just checking - you don't need to beat this fudge at all?

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  4. Nope, just a lot of stirring.

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  5. This recipe looks great! I still have half a can of sweetened condensed milk in the fridge from some Russian Fudge I made in the weekend, I'm definitely going to try this out!

    Also, I love the idea of making it in a log, this looks like the type you buy in a fudge store!

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  6. Hello, been reading and enjoying your excellent blog for a-while now. This recipe looks fantastic. Would there be any effect on the fudge if stored in the freezer?

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    1. To be honest, I have no idea - it gets eaten too fast for me to even consider it might need to go in the freezer :)

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  7. I made this recipe earlier but for some strange reason it is not becoming hard enough to cut, its just like thick glue. Have no idea what went wrong, left it in the fridge for 4 hrs still not set, put it in the freezer still not setting, so I wondered if it needed to cook longer, so I redid the 10 mins on the stove, but even after being in the fridge for 4hrs again it is still a sticky mess. Any idea what I can do to fix it. Otherwise I might have to just give my partner the tin and a spoon to eat it :) thanks

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    Replies
    1. I think the problem was the cooking the first time - you need to make sure it is for at least 10 mins and quite a hot temp. I don't think re-cooking it once it has been in the fridge would salvage it.
      Perhaps roll it into balls and dip in cocoa to make truffles?
      Sorry the recipe didn't work out for you.

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    2. yeah I might have to do that thanks, I had it on a fairly low temp like the recipe said, I wondered why it said make sure it doesn't boil if its meant to be on low. I made your caramel anzac slice and that was very yummy thanks

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    3. Looks delicious thank you so much but can you tell me please the quantity of condenced milk in grams please

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  8. This may be a silly question, but what exactly is "golden syrup"? I live in Ecuador and need to know what I'm looking for.

    Thanks :)

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