Caramel Fudge
This recipe produces silky smooth
caramel fudge that melts in your mouth. Good for kids parties,
Christmas gifts, and school fetes. A delicious fudge with a smooth, crystal-free texture. It is relatively easy to make and won't flop, providing you're careful and take your time.
Method
- Lightly spray a small slice tray or 20cm square cake tin with oil.
- Place sugar, cream, butter and condensed milk into a heavy based saucepan.
- Dissolve sugar over a low heat, stirring.
- Stop stirring, bring to the boil.
- Boil gently, without stirring, until fudge reaches softball stage, 116°C (see Stages of Sugar Cookery & Confectionery Caramelisation) This will take 20-30 minutes.
- You will need to adjust the heat so that the fudge just gently boils. If you boil it too rapidly over a high heat, the fudge will burn on the bottom. Should the fudge start to burn, pour fudge into a clean pan and continue cooking.
- Once fudge has reached 116°C transfer to a heatproof bowel.
- Beat with electric beaters until fudge thickens and becomes creamy.
- Pour into prepared tin.
- Mark into squares and refrigerate until firm.
- In hot weather store fudge in the fridge.
