I remember one winter when I was a kid, my mom bought a really big bag of caramel fudges from the Silk Carnival, an annual silk exhibition and festival in my home-town where food, clothes, handicrafts and toys are also taken very seriously. The fudges smelled amazing. Even when they were sealed in plastic bag, the buttery-milky perfume took over our car. We couldn’t wait and enjoyed the whole bag of caramel fudge before we reached home. The next day, my mom bought the same and stored them in the jar hoping it would go on for a while, but we ended up devouring the whole things in a few days. That’s where my love of caramel fudge began. When I close my eyes, I still smell that caramel scent in the car we drove home that night.
And guess what? Making caramel fudge isn’t that difficult. It’s actually an enjoyable experience to witness butter and sugar and chocolates and all in the name of sweetness and self-indulgent melted, fused and mixed into one luscious bite.
Sure you feel tempted already. Let’s cook!
Melt butter and add condensed milk…
Stir in glucose syrup.
Add brown sugar and stir.
I love this part; stir in white chocolate!
And there you go…
100 gm butter
400 gm sweetened condensed milk
2 tbsp glucose syrup
1 cup brown sugar
150 gm white chocolate- chopped
1. Grease a square tray (4cm deep, 20cm base) with butter and keep aside.
2. In the medium sauce pan over low heat, melt butter.
3. When the butter is melted, add condensed milk. Stir until combined.
3. Add glucose syrup and stir until dissolved into the mixture.
4. Add brown sugar and continuously stir until all sugar is dissolved and the texture get glossy. Cook further and stir continuously about 10 minutes.
5. Remove from the heat and stir in white chocolate until the mixture becomes smooth.
6. Pour the hot fudge into the prepared tray. Allow to cool for 30 minutes and refrigerate for a few hours or until firms. Cut the caramel fudge into bite size.