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Creamy caramel fudge

Ingredients

  • 2 x 395g cans sweetened condensed milk
  • 2 cups firmly packed brown sugar
  • 250g butter, chopped
  • 1/3 cup liquid glucose
  • 1/4 cup golden syrup
  • 400g good-quality white cooking chocolate, chopped

Method

  • Step 1 - Grease a 3.5cm deep, 16.5cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
  • Step 2 - Place condensed milk, sugar, butter, glucose and golden syrup in a large (14-cup capacity), heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil.
  • Step 3 - Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden.
  • Step 4 - Place bowl on a board. Stand for 2 minutes or until bubbles subside. Add white chocolate. Stir until chocolate melts and mixture is smooth. Pour hot fudge mixture into prepared pan. Smooth surface. Stand at room temperature for 3 hours. Refrigerate until firm. Lift out onto a board. Cut into squares.

Recipe Ingredient

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