SALTED CARAMEL FUDGE
| INGREDIENTS 395g can NESTLÉ Sweetened Condensed Milk 1 cup brown sugar 2 tablespoons glucose syrup 1/4 cup golden syrup 125g butter, chopped 180g white chocolate, finely chopped 1 teaspoon sea salt flakes | HOW TO MAKE
1.Grease pan a 4cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
2.Place condensed milk, sugar, glucose syrup, golden syrup and butter in a saucepan over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar has dissolved.
3.Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in chocolate until combined and melted. Spoon into prepared pan. Smooth top. Sprinkle with salt, pressing in with the back of a spoon to secure. Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm.
4.Cut into 2.5 cm pieces. Serve.
|
NOTES
Use a heavy-based saucepan for even heat and to prevent fudge from sticking to the base and burning. Fudge sets quickly, so work fast when stirring in the chocolate and spreading it into the pan or it may seize. Store fudge in an airtight container in the fridge for up to 2 weeks.
Tip: Use cookie cutters to cut fudge into shapes such as stars, Christmas trees, rounds or flowers.
0 Comments