White Chocolate And Caramel Fudge

White Chocolate And Caramel Fudge

Fudge is such an old fashioned sweet delight that has survived the test of time.  Popular at bake sales, school fetes and fairs, a good creamy fudge is hard to beat.  Although chocolate fudge is also a winner I do prefer the caramel fudge sometimes called Russian fudge.  This recipe is super easy and you can definitely manage without a candy thermometer.  Beating well as directed is the key and having your baking paper lined tray on hand when it is pouring time.

White Chocolate Caramel Fudge

  • 1 stick of Butter
  • 1 can of sweetened condensed milk (not lite)
  • 2 Tablespoons of Pure maple syrup or golden syrup
  • 1 cup brown sugar
  • 1 cup of white chocolate pieces

Gently melt butter in medium saucepan (I a non stick pan like this) use  and then add sweetened condensed milk, syrup and brown sugar.

Bring to gentle boil and reduce heat and simmer for 10 minutes STIRRING ALL THE TIME with a wooden spoon so it does not catch on the bottom as this causes flaky bits.

Remove from heat and beat in the white chocolate bits until smooth and thick, as soon as it’s thick pour into an 8 x 8 inch tray lined with baking paper and leave to set for 5-10 mins.  I usually score the top lightly into small squares at this point to help cut the fudge later but this fudge does not set rock hard so a sharp knife alone may do the trick.

This is very sweet and rich so small pieces are great.  Larger pieces wrapped in cellophane bags are perfect for bake sales or gifts or favors. Few could resist this fudge!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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