Peanut Caramel Fudge

5

Peanut Caramel Fudge 

Yield: 20cm pan

INGREDIENTS:

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

DIRECTIONS:

 

  • 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.

 

 

source:  www.taste.com.au

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s