Caramel Fudge Recipe | Stay at Home Mum

Summary

Servings
12

Time Needed

15 mins Prep

20 mins Cook

Ingredients
6

Difficulty
Medium

Ingredients

  • 1
    395 Gram Can Sweetened Condensed Milk
    (not skim)
  • 1 cup
    Brown Sugar
  • 125 g
    Butter
  • 1/4 cup
    Golden Syrup
  • 2 tbsp
    Glucose Syrup
  • 170 g
    White Chocolate
    coarsely chopped

Nutrition Information

Qty per
21g serve
Qty per
100g
Energy 149cal 700cal
Protein 0.51g 2.4g
Fat (total) 4.55g 21.45g
 – saturated 1.03g 4.86g
Carbohydrate 15.3g 72.2g
 – sugars 11.6g 54.7g
Dietary Fibre 0.1g 0.49g
Sodium 13.9mg 65.6mg

Nutritional information does not include the following ingredients: 395 gram can sweetened condensed milk

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Here’s a perfect Christmas treat or gift idea… This is a delectable morsel of evilness that just looks like fudge!

Just cut up and wrap in cellophane, or buy fancy wrappers as a craft store and you’re all good!

We hope you enjoy our Caramel Fudge recipe!

Method

  1. Line a 20 cm x 20 cm square pan with baking paper and give the bottom a light spray with canola oil.

  2. In a saucepan over low heat, mix together the sweetened condensed milk, butter, golden syrup, glucose syrup and brown sugar.

  3. Cook for approximately ten minutes stirring often.

  4. Turn up the heat just a little so the mixture starts to simmer (medium low).

  5. Stir constantly on this heat for a further six to eight minutes or until the mixture starts to thicken.

  6. Remove the saucepan from the heat and stir in the white chocolate.

  7. Mix until nice and smooth.

  8. Pour into the pan and smooth over the top.

  9. Set the mixture aside for approximately an hour or until semi set.

  10. Cover with plastic wrap and place in the fridge overnight.

  11. Cut the caramel fudge into squares and store in a sealed air tight container in the fridge for up to two weeks.

  12. This caramel fudge recipe can be frozen.  Wrap in baking paper and then in plastic wrap.  Place in the freezer for up to four weeks.