Every year on the lead up to the "Silly Season" I get the urge to bake/make. The one thing I always make is homemade caramel fudge. That indulgent creamy crumbly sugary treat is one that is for special occasions only and in very small doses.
This year (as I am now back blogging) I thought I would share the recipe I use with you.
Caramel Fudge Recipe
500 gr Soft Brown Sugar
395g (1 can) Sweetened Condensed Milk
150 gr Butter (chopped)
250 gr White Chocolate Melts
1/4 tsp Vanilla Essence
Large microwave safe glass bowl
Silicon spatula /spoon
Rectangle or square Tupperware
Add sugar, butter and condensed milk to the glass bowl.
Microwave on high for 2 minutes then stir ingredients.
Repeat the step 2 three more times (total of 8 minutes) - do not stir the last time
Add white chocolate melts and vanilla essence and stir all ingredients together until smooth in consistency.
Pour into container leave on the bench until slightly cooled (approximately 10 minutes)
Score the top of the fudge with cut lines and put in the fridge to set (approximately 1 hour).
Before completely set cut the fudge with a warmed knife.
Packaged up this makes a great little gift.