Delicious, decadent caramel fudge, great for a party or just to over indulge.
Preparation Time: 5 minutes
Cooking Time: 23 minutes cooling and refrigeration time
Makes: 50 pieces (approx)
Ingredients 2 x 395g can sweetened condensed milk
2 cups firmly packed brown sugar
250g butter, chopped
1/3 cup glucose syrup
1/4 cup golden syrup
400g white cooking chocolate buttons (or block, chopped)
200g macadamia nuts (optional)
Grease 3.5cm deep, 16.5cm x 26cm pan (if available, if not use anything you have. I used two glass casserole dishes).
Line with baking paper, allowing a 2cm overhang on ends.
Place condensed milk, brown sugar, butter, glucose syrup and golden syrup in a large heatproof microwave safe bowl. If possible use one with a handle as it will be easier to pour into the trays when the mixture is hot.
Microwave, uncovered on high for 8 to 10 minutes, stirring with a whisk every 2 minutes.
Microwave, uncovered, for a further 5 to 6 minutes, stirring every minute with a spoon. The mixture should be thick and golden.
Remove bowl from microwave. Be careful, the mixture will be extremely hot and sticky.
Stand for 2 minutes until bubbles have subsided.
Add white chocolate and stir until it has completely melted.
Pour fudge into prepared pan / dish. If you, like me, you didn't use a bowl with a handle and a pouring spout, use a soup ladle to avoid the mixture going everywhere and you getting burnt.
Press macadamias carefully into the mixture (optional)
Smooth surface of mixture if required.
Stand at room temperature for 3 hours.
Refrigerate until firm.
Once firm, lift out onto a chopping board and cut into squares.