Easy Caramel Fudge
Serves 40
125 butter
1½ cups Bundaberg rich brown sugar
2 tablespoons Bundaberg golden syrup
395g can condensed milk
180g white cooking chocolate, coarsely chopped
½ cup shelled, unsalted pistachio nuts (optional)
Line a 28cm x 18cm x 3cm pan with foil.
Melt butter in a large saucepan. Add brown sugar, golden syrup and condensed milk; stir over a medium heat until boiling. Lower heat and cook, stirring for 10 minutes.
Remove from heat and add chocolate; stir until smooth. The fudge will start to set quite quickly, so immediately stir in nuts and pour into prepared pan, then spread evenly with the back of a spoon.
Allow to cool at room temperature for 30 minutes, then refrigerate until firm. Cut into small pieces.
Caramel Fudge
This Recipe is brilliant!
I made it as an emergency Xmas gift, it's so easy, I added macadamias instead of pistachios and it's absolutely delicious!!!
Yummy Caramel Fudge
So simple and yet so yummy.
I used walnuts instead of pistachios and it turned out great. Extremely easy and ready to eat in under an hour.
Easy Caramel Fudge
I made Easy Caramel Fudge for Christmas as presents, and it was a huge hit - even among those who don't like caramel. It was easy to make, cut and looked good. They don't last long though, too good to eat...