This Choc Caramel Fudge is absolutely delicious. We like our fudge and I haven’t made any for awhile.

While we were at Mount Tamborine a couple of weekends ago, we checked out the fudge shops which gave us a few ideas of different flavours of fudge.

This one is chocolate fudge on the bottom and caramel fudge on the top.

It was very yummy!!

Choc Caramel Fudge

2 x395g can condensed milk
2 cups brown sugar
4 TBSP glucose syrup
250 g butter
180 g milk chocolate you can use dark if you want
2 TBSP golden syrup
180 g caramel chocolates I used Nestle Caramel Bites, you could also use white chocolate

Line a lamington tray (or square baking tray if you want your fudge thicker) with baking paper. Allow a couple of inches over the top of the pan to help you remove it when it is done.
Place one can of condensed milk, 1 cup brown sugar, 2 TBSP glucose syrup, and 125g butter in a saucepan.
Without stirring, cook for 5 minutes until the sugar has dissolved and the mixture becomes glossy.
Increase the heat to medium low and bring to a simmer.
While stirring, cook until the mixture comes away from the pan, about 4 to 5 minutes.
Remove the saucepan from the heat and add the milk chocolate. Stir in to combine.
Pour into the prepared pan and smooth the top.
Set aside for 30 minutes.
Clean out the saucepan and dry thoroughly.
Now repeat the above steps to make the caramel fudge.
Place one can of condensed milk, 1 cup brown sugar, 2 TBSP glucose syrup, and 125g butter in a saucepan.
Without stirring, cook for 5 minutes until the sugar has dissolved and the mixture becomes glossy.
Increase the heat to medium low and bring to a simmer.
While stirring, cook until the mixture comes away from the pan, about 4 to 5 minutes.
Remove the saucepan from the heat and add the caramel (white) chocolate. Stir in to combine.
Spoon on top of the chocolate fudge and smooth the top.
Set aside for 30 minutes.
Then refrigerate for 6 hours or until firm.
Cut into squares/rectangles.
Store in an airtight container for up to two weeks.

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