Caramel Fudge

SERVES Makes 20-24 pieces  PREPARATION TIME 10 min.
COOKING TIME 8 min., chill plus set overnight
LEVEL OF DIFFICULTY Medium COST Low

INGREDIENTS

395g can condensed milk
1 cup brown sugar
80g butter, chopped
2 tablespoons golden syrup
1 teaspoon vanilla
180g block white chocolate, chopped

METHOD

1. Place TupperChef® Large Rectangle Form onto a baking tray.
2. Combine condensed milk, sugar, butter, golden syrup, vanilla, 2 tablespoons water and a good pinch of salt in a Chef Series® II 2.5L saucepan. Stir over low heat for 5 minutes with a TupperChef Medium Spatula, until sugar has dissolved.
3. Increase heat to a simmer and cook for 5 minutes until thick (temperature will be about 106°C) and the mixture will look thick and bubbly and will leave the base of the pan in a solid piece when pan is tilted. Be careful as you don’t want to burn the base of the mixture. Do not boil.
4. Stir in chocolate with spatula or KP Beater until just combined. Pour into form and allow to cool.
5. Place in fridge overnight to set. Gently remove from form and cut into pieces. Gift in Clarity Canisters.

Tip: Press some crushed pretzels or roasted peanuts into the top before it sets or drizzle melted chocolate over set pieces and top with caramel popcorn.