They look like they come from a classic confectioner, but you can whip up these caramel macadamia fudge bars in only a few minutes! Impress your loved ones this year with this moreish fudge.
Ingredients
Method
Grease and line base and sides of a 20cm square tin with baking paper, letting edges overhang.
Put condensed milk, sugar, butter, glucose and golden syrup in a medium saucepan over medium-low heat. Stir until butter and sugar are melted and mixture comes to the boil. Simmer for 8-10 minutes or until thick and golden. Remove from heat. Cool for 5 minutes.
Add chocolate and salt to warm mixture and stir until melted. Pour into prepared tin and smooth top. Sprinkle chopped macadamias over the top, press down gently and set aside to cool. Refrigerate overnight until hard and set.
Use baking paper to remove fudge from tin. Cut into rectangles and serve, or store in fridge in an airtight container for up to 2 weeks.
What’s the difference between caramel and fudge?
While caramel usually contains only one key ingredient, sugar, fudge is a combination of milk, sugar and butter. Caramel must also be heated at a very high level, while fudge is cooked at around 115o Celsius.
Related stories
Native ad body.
Native ad body.
Native ad body.
