Recipes+
Ingredients
Method
1.Grease and line a 20cm (base measurement), square cake pan with baking paper, extending paper at 2 opposite sides for handles.
2.Place condensed milk, butter, brown sugar, glucose and golden syrup into a medium saucepan. Stir over low heat without boiling for 6-8 minutes or until sugar has dissolved (mixture wm become glossy).
3.Increase heat; bring to a simmer. Cook and stir for 6-8 minutes or until mixture thickens and turns a rich brown colour (mixture will come away from side of pan). Remove pan from heat; stir in chocolate until melted.
4.Working quickly, spread fudge in prepared pan; smooth surface. Cool for 30 minutes. Chill for 2-3 hours or until firm. Remove fudge from pan; cut into 20 pieces to serve.
To prevent mixture sticking and scorching, use a heavy-based saucepan and stir constantly. Work quickly once chocolate is added, as fudge will set quickly. Don’t overcook; caramel may cause chocolate to seize. If so, start again.
Note
