Caramel and White Chocolate Fudge

Fudge can be a tricky treat as you’re working with sugar and sugar is not always a willing participant. Sugar needs to reach a very high temperature before it caramelises, but the trickiness is that it can seize/crystalise) and if this happens, I’ve been known to empty out the pot into the bin and start again!  Frustrating!

This recipe is not only delicious, but is really easy.  There is no messing about with sugar thermometers or dropping tiny balls of mixture into ice cold water to measure hard or soft ball stage…you just need to keep stirring and it will work beautifully.  I enjoyed a giggle while making this latest batch as, being school holidays, we’d just finished watching the original Nemo movie on DVD and to keep myself focused on the fudge and stirring, stirring, stirring, I sang along to Dory’s song “Just keep swimming, swimming, swimming” – so next time you try this, think of me (or Dory really) and sing along to “Just keep stirring, stirring, stirring” :).White Chocolate Fudge

I’ve made it a few times now and it doesn’t set as hard as traditional fudge, but neither you, nor anyone who shares it with you, will regret that one little bit.

ingredients:
125g unsalted butter
2Tbsp golden syrup
1 x 395g can sweetened condensed milk
1 cup brown sugar
100g white chocolate melts

  1. Gently melt the butter in a pan, add the golden syrup, sugar and condensed milk.
  2. Stir with a silicone spatula over low heat until boiling (♪ Just keep stirring, stirring, stirring ♫).  Reduce heat and simmer for 10 minutes, stirring constantly.
  3. Remove from the heat, add the chocolate melts and mix until smooth – it looks beautiful and silky.
  4. Pour into a foil lined 7cm x 25cm bar pan and refrigerate until set.
  5. Turn onto a chopping board, the foil will peel off easily and cut into squares.

Enjoy!
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