One cool thing about fudge is that it was formed from a “fudged” batch of caramels. That’s why I think it is interesting how this one incident has now evolved into hundreds of different flavors of fudges. Including, the flavor which the original batch was meant to be (caramel). Caramel is a delicious treat as you can indulge in the chewiness of each bite. The caramel gets stuck to your teeth and it fills you entire mouth with a glob of chewy sweetness. Essentially, all caramel is sugar that has been melted and then browned. It may be hard to distinguish fudge from caramel, but there actually is quite a difference. Fudge is more frothy and light, while caramel is chewy and sticky. If you like the taste of caramel, but don’t love the stickiness of it, this fudge recipe puts that very detail into practice.
| Level: Easy | Time: 2 hrs. 10 mins. (includes cooling time) | Yield: 40 small pieces |
Ingredients:
- 240 ml (1 cup) sweetened condensed milk
- 180 grams (1 cup) brown sugar
- 115 grams (1/2 cup or 1 stick) unsalted butter (roughly chopped)
- 2 tablespoons golden syrup*
- 200 grams (1 and 1/3 cup) good quality white chocolate (broken into pieces)
- Sea salt
Directions:
- Grease an 8 inch square baking tin and line with baking or parchment paper.
- In a medium saucepan, add sweetened condensed milk, brown sugar, butter and golden syrup. Place on low heat and stir together until combined and the sugar is dissolved.
- Turn up the heat to medium and continue to stir until the mixture is simmering and starts to thicken. This may take a while, 5-6 minutes or so. Remove the caramel mixture from the heat and stir in all the white chocolate.
- Pour the fudge into the prepared tin. Smooth the top and sprinkle salt all over the top. Place in the fridge for 3-4 hours to set or even better, overnight. Cut into thick squares to serve. Store fudge in the fridge.
- ENJOY!
My Tips:
I am a dark chocolate lover but this recipe is always my escape goat into a new taste industry. I love the sweet and saltiness of this recipe, as the fudge melts in your mouth while the salt tames the sweetness. I have fond memories of this particular flavor. I remember my mom baking fresh caramels in our kitchen, and rolling them in parchment paper to get the nice look of true caramel candy. That smell still resonates strong in my memory, so when I found myself making this recipe that sweet scent reverberated back into my mind. This fudge will fill you house with the sweet smell of a caramel candy factory.
There are many things to look out for when making fudge. In particular, with this recipe, you should try and use higher end white chocolate. In the end it will make your fudge much more creamy and the flavor more noticeable. I often make the mistake of adding the chocolate to late or too soon. One way of knowing the perfect time is the mixture will appear thick and coat the back of the spoon. After this, you can proceed to add the chocolate. One thing I like to add to this recipe to make it a little fancier, and more apparent to what flavor it is, is by adding a light dusting of salt to the top before cutting it into squares.
*This specific recipe is from Australia which contains the use of golden syrup within the recipe. Golden syrup is a light treacle made from refined sugar cane to give a product of thick amber-colored syrup. If you do not have this or can’t find it, then it’s okay to leave it out of the recipe. The fudge will still turn out delicious.*
