Sunday, February 10, 2008
Creamy Caramel Fudge
3 1/2 cups sweetened condensed milk
2 cups firmly packed brown sugar
9 oz butter, chopped
1/3 cup liquid glucose
1/4 cup golden syrup
14 oz good-quality white cooking chocolate, chopped
Grease a 1.5 inch deep, 7* 10 inch slab pan. Line with baking paper, allowing a 1/2 inch overhang at both long ends.
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.
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.
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.