Caramel, white chocolate fudge

This caramel and white chocolate fudge is the moreish, melt-in-your mouth kind. Inspired by the fabulous NZ baker, Jo Seagar.

Ideal for gift-giving... or simply satisfying your own sweet-tooth!


Caramel and white chocolate fudge - recipe by Emily Bakes
 Ingredients - Caramel, white chocolate fudge
 
2x cans sweetened condensed milk
2 cups soft brown sugar
225 grams unsalted butter
3 T golden syrup
1 T good-quality vanilla extract
2x 250 gram blocks of good-quality white chocolate (I use Whittakers 28% cocoa white chocolate)  
Method
 
Prepare a deep 30-cm slice tin by greasing and lining with baking paper.

Pour condensed milk, brown sugar, butter and golden syrup into a large, heavy-based saucepan.

Stir over low heat until butter melts, and sugar dissolves. Allow mixture to gradually come to a boil - making sure you are stirring constantly, so the sugar does not catch and burn on the bottom of the pan. A rubber spatula is best to use here.

Continue to stir over the boil until colour begins to darken slightly, and mixture begins to thicken (approx. ten minutes). To test if mixture is ready, place a small tablespoon under  cold water - if it appears as a 'soft ball', your mixture is ready to take off the heat.

Allow to cool for five minutes, and then stir through your broken up white chocolate, until it has melted through and the mixture is smooth.

Finally, add your vanilla essence, and beat with an electric mixer for approx. four minutes, until mixture thickens further.

Pour into prepared tin, and allow to set in fridge before cutting into slices.​ 
 
Yields: Approx 20 large pieces of fudge
Cook time: 30 minutes | Set time: Approx 2 hours
Eat: Lasts in the fridge for up to a week. Also freezes well.
Caramel and white chocolate fudge - recipe by Emily Bakes
Caramel and white chocolate fudge - recipe by Emily Bakes
Caramel and white chocolate fudge - recipe by Emily Bakes