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Nearly forgot I made this for a caramel loving friends birthday. Gird your loins and don’t make it on a hot day – it takes a half an hour of constant stirring. Make it the day before you need it to give it time in the fridge.

Prepare a 20cm square slice pan greased and lined with baking paper.

In a saucepan, put a 400g can of condensed milk (I use the 99% fat free/skim one), a cup of brown sugar, 2 tablespoons of liquid glucose, 1/4 cup of golden syrup, and 125g chopped up butter.

Let the stirring begin.

Warm this over low heat until the sugar dissolves so you don’t get a gritty fudge. Don’t let it boil – but keep it stirring for about 10 minutes.

Then ramp up the temperature a bit to a low medium heat/simmer stirring all the time. On my electric stove it took another 8 minutes to get to a soft bubble.

Now keep stirring like a mad person while it’s bubbling for another 8 or so minutes. You’re looking for the mixture to thicken and darken a little. Watch the heat on the bottom of the pan though – I had to lift the saucepan off a few times to moderate the temp.

Take the pan off the heat and drop in the white chocolate (200g) in small pieces and …you guessed it, stir til it’s melted through.

Pour your fudge into the slice pan. Mine ended up about 2cm thick all around. While it’s warm, sprinkle about 2 teaspoons of good quality salt flakes over the fudge. I used pink Himalayan salt.

Leave the fudge to cool for an hour and then cover with glad wrap and put into the fridge.