Choc Caramel Fudge

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.