JB Creamy Caramel Fudge

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Qty, Ingredient

2 x 395g, cans sweetened condensed milk

2 cups, firmly packed brown sugar

250g, butter – chopped

1/3 cup, liquid glucose

1/4 cup, golden syrup

400g, good-quality white cooking chocolate – chopped




1. Grease a 3.5cm deep, 16.5cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.

2. Place condensed milk, sugar, butter, glucose and golden syrup in a large (14-cup capacity), heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil.

3. Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden.

4. Place bowl on a board. Stand for 2 minutes or until bubbles subside. Add white chocolate. Stir until chocolate melts and mixture is smooth. Pour hot fudge mixture into prepared pan. Smooth surface. Stand at room temperature for 3 hours. Refrigerate until firm. Lift out onto a board. Cut into squares.

(Note: a 140g tube of liquid glucose is 1/3 cup)
(as this is an Aussie recipe, 1 cup is 250ml and 1/4 cup is 63ml, not that I think it would make much difference.)

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