Ingredients
- 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
Instructions
- 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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Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.