Today I present to you an attention of one of my mum’s most amazing recipes. I hope you enjoy it it’s time to make some
caramel fudge on the one pot chef.
- Cake tin
- 150 grams of butter
- 500 grams of brown sugar
- 400 grams sweetened condensed milk
- 500 grams of brown sugar
1To begin with we’ve got a cake tin just a normal square cake tin and I’ve greased it and lined it with some baking paper. This will make it about a thousand times easier to get it out of the tin.
2Because if you don’t put the paper on that you won’t be able to lift the budget it will be very difficult to cut up. So grease and line your tent let’s go and make some fudge. In a saucepan over medium heat. I have 150 grams of butter and to
that I’m going to add 500 grams of brown sugar.
3Now I know a lot of you going to be thinking my god that’s excessive and it is but the fact is we’re making caramel fudge we’re not making some so get over. Next we’re putting in some vanilla, I’m putting in about a teaspoon or so half a cup or 125 milliliters of milk. Doesn’t matter what kind of milk you use I’m using skim milk but you could use full cream milk whatever and a 400 gram can of sweetened condensed milk and stir to combine. we’re just going to stir it gently over this medium heat until all the butter has melted into the mixture and you just need to gently stir it until the milk has completely melted.
4Now you’ll know the sugar has melted because it won’t feel gritty as you stir. it it’s kind of difficult to describe but you’ll know once it’s done. Butter and sugar has completely melted. Now what we’re going to do is we’re going to set the timer for 15 minutes and you need to continuously stir this for 15 minutes.
5Because if you stop stirring you can stick to the bottom and burn. Now just before we move on I just wanted to mention as I forgot to mention it earlier you really need to use a heavy-based saucepan for the something with a thick base. if you use a
thin base source button this can very quickly burn because the heat isn’t evenly distributed.
6So make sure you’ve got your heavy based saucepan ready and let’s keep stirring. This is just about ready to come off the stove it’s thickened slightly and as you can see the color has lightened quite a bit. so this is ready to come off the stove. so let’s go it’s off the stove what we’re going to do is continue to beat this with the wooden spoon for a further 10 minutes.
7This will help to bring the temperature down it will put a bit of air into it and the fudge will start to thicken. Ten minutes later as you can see this has thickened up quite considerably. so let’s transfer this into our waiting pan. our fudge is ready to go into the fridge now put it into the fridge for at least six hours because it will take a while for it to set.
8After about three hours it will seem like it’s set on top but it would still be setting underneath so make sure it’s in there for at least six hours then you’ll be able to slice it up. Here is some of our completed caramel fudge.