Saturday, 15 December 2018

Dark choc salted caramel fudge


It is no secret that one of my all-time favourite desserts/sweet items to bake is caramel slice. The combination of the chewy base, the fudgey middle and the rich chocolatey top is such a delicious treat to have from time to time. However, it can be a bit fiddly mixing, baking and assembling all the layers, so I thought I'd create a recipe that is great for the festive season when you may not have as much time to bake, but want to bring a treat along to a Christmas get-together with friends or family. This dark chocolate salted caramel fudge is a take on a caramel slice without the base, and will no doubt be a winner at any Christmas event you have over the next couple of weeks.

 

 You'll need:

  • 1 395g can of skim sweetened condensed milk
  • 1 cup of brown sugar
  • 125g of butter, chopped
  • 3 tbs of liquid glucose
  • 3 tbs of golden syrup
  • 200g of white chocolate, chopped
  • 100g of Lindt sea salt caramel dark chocolate, chopped
  • 50g of Lindt 85% dark chocolate, chopped
  1. Melt the condensed milk, sugar, butter, glucose and golden syrup together in the microwave for 6 minutes, stirring every couple of minutes, until the mixture is thick and golden.
  2. Stir the white chocolate pieces through the mixture until melted and smooth.
  3. Pour the mixture into a tin lined with baking paper, and place in the fridge for 2 hours.
  4. Melt both types of Lindt chocolate together in the microwave for 2 minutes and stir until smooth.
  5. Pour the chocolate over the caramel fudge and place in the fridge for 1 hour to set.
  6. Cut into small squares before serving.

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