This post was most recently updated on March 2nd, 2020
So I can’t make traditional fudge. At all. I fail EVERY TIME (except that one time my sister helped me make it, and watched my every move). What I can do, however, is make this no fail fudge, White Chocolate and Caramel Fudge. It is amazing. Like hide-it-from-everyone-else amazing.
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No fail fudge is the best option for gifts for people that you don’t know what to buy for. They will ask you for this recipe, I promise it is that good. White chocolate and caramel is the ultimate combination for a sweet treat.
The technique making this fudge is different to traditional fudge, but the difference means that it takes the guess work out of how long to stir to melt the sugar, how long to boil to set point, how much to cool before beating and how long to beat it for. The genius is that the technique takes the difficult skill out of the recipe. Just follow the directions and it works!
No Fail Delicious White Chocolate and Caramel Fudge Recipe
Line a 20x20cm tin with baking paper.
Melt in a pot 125g (4 1/2 oz) of Butter.
Add 2 Tablespoons golden syrup, 1 Cup firmly packed brown sugar, 1x 375g (14 oz) tin of sweetened condensed milk.
Stir constantly over a medium heat until it starts to boil, turn it down to low and continue to stir and simmer for 10 more minutes.
Remove from the heat and add 1 Cup (or 4 1/2 oz) of white chocolate buttons/melts. Stir well until all the chocolate is mixed in and melted.
Pour into your prepared tin and pop in the fridge for 2 hours to set. Cut and hide it in your favourite hiding place. Consume within 10 days.
You are welcome.
You can switch it up a little and add 1/2 cup of chopped glace ginger. Or swap out the white chocolate buttons for dark chocolate ones and add 2 Tablespoons of cocoa into the pot while you are mixing in the sugar. Delicious!
Let me know in the comments if you have made this! What do you think?
This white chocolate and caramel fudge recipe is an amazing no fail fudge that is sure to impress! Line a 20x20cm tin with baking paper. You can switch it up a little and add 1/2 cup of chopped glace ginger. Or swap out the white chocolate buttons for dark chocolate ones and add 2 Tablespoons of cocoa into the pot while you are mixing in the sugar. Delicious!
White Chocolate and Caramel Fudge Recipe
Ingredients
Instructions
Melt in a pot 125g (4 1/2 oz) of Butter.
Add 2 Tablespoons golden syrup, 1 Cup firmly packed brown sugar, 1x 375g (14 oz) tin of sweetened condensed milk.
Stir constantly over a medium heat until it starts to boil, turn it down to low and continue to stir and simmer for 10 more minutes.
Remove from the heat and add 1 Cup (or 4 1/2 oz) of white chocolate buttons/melts. Stir well until all the chocolate is mixed in and melted.
Pour into your prepared tin and pop in the fridge for 2 hours to set. Cut and hide it in your favourite hiding place. Consume within 10 days.
You are welcome.Notes
