I have a slight obsession with all things salted caramel. For me it's the perfect blend of savoury and sweet. i.e. a little bit of savoury and a WHOLE lot of sweet! I found this recipe from taste.com.au after doing a random google search. It was the one that appeared at the top of the page and since giving it a bash a few months ago I've never used another recipe. Haven't felt the need to. Why fix that which isn't even remotely broken?
Before advancing any further, Warriors, we need to talk about cups and spoons! Any recipes I post on this here blog will use the measurements of grams, ounces, cups and spoons, depending upon the recipe of the day. I am therefore going to assume from this point forward that you have at your disposal a) a set of weighing scales and b) a set of measuring cups and spoons. Something resembling these which you will find in the "home" section of any supermarket:
Weighing scales and measuring cups are to the baker what Polish porn and bearded ladies are to Eurovision. (And if you have no idea what I'm talking about then you need to read THIS post from yesterday).
In terms of equipment all you will need is:
1) a 4cm deep, 20cm square cake pan (I have a rectangular one. Just use what you have)
2) a heavy based saucepan for even heat and to prevent the fudge from sticking to the bottom.
3) greaseproof/parchment paper
395g can condensed milk
1 cup brown sugar
2 tbsp glucose syrup
1/4 cup golden syrup
125g butter, chopped
180g white chocolate, finely chopped
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 is 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 until combined and melted. Spoon into prepared pan. Smooth top. Sprinkle with salt, pressing in 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 whatever shape and size you desire. You could , for example, play it safe with the traditional square formation or really live life on the edge and cut some out in the shape of a heart. Crazy!
Whatever shape you decide upon the incredible creaminess of the fudge will not be affected one iota.
I shall now leave your drooling and with an intense urge to make these salted caramel morsels right here, right now. Why not make them with me?? I've made a step-by-step video that you can follow if you fancy a little up close and personal baking time with the GW. We may not be together in person but Warriors are always together in spirit.