I'm on a mission to find the perfect fudge. Part 1 was not so successful. Oh well, on to part 2.
Following my request for fudge recipes, my wonderful cousin Kelli sent me a recipe to try. And try I did. The result? Yum!
This fudge was a winner! Creamy, no grainy texture at all and a beautiful colour too. And so easy to make! Bung everything in a bowl and zap it in the microwave, stirring now and then.
The recipe called for the fudge to be cooked on medium-high, but my microwave, like my stovetop, has one temperature - scalding hot. So, I adapted and only cooked it for one minute at a time. This seemed to work just fine. I also halved the recipe - with my track record of fudge-making, I didn't trust myself to make a full recipe and run the risk of ruining it all.
Even half a batch made enough for me and my Paul to take to work. An all-round great recipe!
At work, the general consensus was that it was smooth and creamy, and that you could taste the chocolate. I guess my only critisism was that it was quite hard to cut - it tended to crumble rather than cut smoothly. To be fair though, I didn't put it in the fridge as the recipe instructed.
Bring on part 3!!
Creamy Caramel Fudge
2x 395g cans sweetened condensed milk
2 cups firmly packed brown sugar
250g butter, chopped
1/3 cup liquid glucose
1/4 cup golden syrup
400g good-quality white chocolate, chopped
1. Grease a 3.5cm deep, 16.5cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Place condensed milk, sugar, butter, glucose and golden syrup in a large (14-cup capacity), heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil.
3. Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden.
4. Place bowl on a board. Stand for 2 minutes or until bubbles subside. Add white chocolate. Stir until chocolate melts and mixture is smooth. Pour hot fudge mixture into prepared pan. Smooth surface. Stand at room temperature for 3 hours. Refrigerate until firm. Lift out onto a board. Cut into squares.
• Note: You can make fudge ahead, wrap it in wax paper and store in an airtight container in the fridge for up to 1 month.