Caramel Fudge

This recipe was given to me whilst I was caring for mum. I have made it a number of times with great success because of Mum's tips. She certainly enjoyed eating it with a cuppa. Since cutting into neat squares did not always occur, I found that it was good to use the left over pieces/crumbs as accompaniment to her ice-cream.

INGREDIENTS

125g Butter/Margarine

400g Tin of Skim Condensed Milk.

2 Tablespoons of Golden Syrup (or 3 if you prefer a darker caramel.)

 I Cup of Brown Sugar tightly packed
¾ Cup of Nestle White Melts.

METHOD

1. Grease a slice tin and then add foil to the base. Grease the foil also. Make sure that you have foil over the edges so that you can lift it out when it is cold.
2. Grease a large saucepan,  and then melt the butter.
3. Add in condensed milk, golden syrup and brown sugar.
4. Stir on LOW heat until BOILING. This takes 5-6 minutes.
5. SIMMER for 10 minutes stirring constantly. During this time, the mixture thickens, but still has a watery look about it around the edges even after 10 minutes of stirring constantly.
6. Remove from heat and add white melts.
7. Mix until smooth. This takes about 2-3 minutes and during this time the mixture becomes thicker and harder to stir.
8. Pour into tin and then cool. This takes at least 30 minutes.
9. Refrigerate when the Caramel fudge is cool.

NB: This recipe is made on gas stove and are timed accordingly.

MUM'S TIPS

• Before starting recipe, place tin of condensed milk into hot water to help it flow out of the tin easily.
• Measure out most of ingredients first except golden syrup before commencing making the slice. Have tablespoon ready to use for golden syrup.
• Place golden syrup in bowl of hot water so that it assists in easy flow before starting recipe.
• Grease the tin and also the foil/baking paper so that fudge will dislodge easily when cold. I prefer to use a cooking spray, but mum would have greased the tin and foil with butter.
• Time the 10 minutes accurately.  Stir consistently for these 10 minutes. Do not stop otherwise you will burn the fudge.
• Pour mixture evenly into the tin to assist with good presentation. Use the spatula to smooth out mixture. However, you need to do this quickly as it sets exactly as it is poured from the pot.  If  you are able to pour from one hand and smooth with knife with the other or else have another person with you for this step.
• Have a sink of hot water ready to place saucepan immediately after pouring mixture. ( we did not have a dishwasher machine).

My own variation: 

• Mum always used butter in her cooking, but with this recipe, margarine is just as successful. I have done it both ways and I prefer butter.
• Adding a small quantity of chopped nuts (eg slivered almonds or nuts of your choice) gives the caramel fudge an extra crunch.
• Halve the all the ingredient mixture and use a smaller pan.
• Say some prayers whilst stirring the mixture and/or  put on some music that lasts 20 minutes  before beginning recipe. It helps the stirring time to go quickly. Remember any stops in the stirring process cause the fudge to either burn or seize up and it will be ruined.   Do not stop stirring at any time in the whole process.