Peanut Caramel Fudge
Yield: 20cm pan
395g can sweetened condensed milk
1 cup brown sugar
2 tablespoons glucose syrup
1/4 cup golden syrup
125g butter, chopped
180g white chocolate, finely chopped
1/3 cup granulated peanuts
Grease pan a 4cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
Place condensed milk, sugar, glucose syrup, golden syrup and butter in a saucepan over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture becomes glossy and sugar has dissolved.
Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in chocolate and half the peanuts until combined and chocolate melted. Spoon into prepared pan. Smooth top. Sprinkle with remaining peanuts, pressing on with the back of a spoon to secure. Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm.
Cut into 2.5cm pieces. Serve.