Happy Tuesday lovely people! With Christmas well and truly on its way, it is time for day 2 of my 5 days of Homemade Holiday treats. 
And today’s treat is a good one. Even if I do say so myself. I suspect it has something to do with the fact that caramel is involved. And caramel is my favourite flavour. 
I wanted to create a treat that could be made in advance, would survive a car trip to Melbourne and that would keep for a couple of weeks. Hence caramel fudge seemed like the perfect option! Fudge is one of those sweet treats that I love to indulge in, although when I make it from scratch I realise why one should only indulge in a little piece. 
For this treat is really nothing more than sugar. And butter. With a side of sugar. And chocolate. 
But boy it is delicious! 
Particularly when sprinkled with sea salt. 
The only shame with this fudge is that it turned out a little soft (I think I took it off the stove too early). 
But all is not lost, I just plan on keeping it in the fridge until serving time. 
The flavour, however, was spot on – rich in caramel with just a hint of sea salt. 
Delish! 
Salted Caramel Fudge (recipe here)
- 395g can sweetened condensed milk
- 2 tbs glucose syrup
- 1 cup brown sugar
- 1/4 cup golden syrup
- 125g butter, chopped
- 180g white chocolate, chopped
- 1tsp sea salt flakes
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Grease 20 x 20cm square cake pan, and line base and sides with baking paper, allowing a 2cm overhang on all sides.
-
Heat 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.
-
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. Cut into pieces and serve.
And then, because I just couldn’t stop … 
I also made a batch of Jessica’s mocha coconut fudge. Sprinkled with a little coloured coconut in honour of the festive season. And, which, unlike my caramel version, had a perfect fudge texture. 
But you will have to head over to her blog for that recipe! What about you? Are you a fan of fudge?? What is your favourite flavour?