Michelle Peaker
On my do to very soon list http://www.bakingequalslove.com/2011/12/salted-caramel-fudge-russian-fudges.html
Salted Caramel Fudge recipe adapted from Taste.com.au makes around 48 pieces 1 cup firmly packed brown sugar 125g salted butter, chopped in to cubes 200g white chocolate, chopped finely 1 x 395g sweetened condensed milk 3 Tbsp light corn syrup 2 Tbsp golden syrup (I'm going to try and replace this with all corn syrup next time to mellow it out a bit) 1/2 - 3/4 tsp normal salt (or 1 1/2 tsp sea salt) optional: extra sea salt to sprinkle on top (don't use normal salt though!). 1. Line a 22cm x 16cm rectangle dish with wax paper making sure it goes right up the sides with some overhang. 2. In a large microwave safe bowl, place brown sugar, butter, sweetened condensed milk, corn syrup, golden syrup and salt and stir to combine. Microwave uncovered on Medium-High (our microwave is 1200W) in 2 minute bursts whisking in between each bursts for a total of around 8-10 minutes until the mixture comes to a bubbling boil. I lost track of how many times I put it back in the microwave but I did make sure the mixture went over 244oF to a firm ball stage using a candy thermometer. If you don't have a candy thermometer, heat until you can drop some of the mixture into cold water and form a firm ball with it. Taste and add more salt if required - remember you'll be adding white chocolate so it can afford to be on the salty side. 3. Then, microwave uncovered on Medium-High in 1 minute bursts, stirring with a wooden spoon in between each burst for another 5-6 minutes. The mixture will thicken up and go a lovely golden colour. I made sure it reached 244oF again before I stopped microwaving. 4. Place the bowl on a heatproof surface and wait for the mixture to stop bubbling. Add the white chocolate and stir until smooth. Pour into your prepared pan and smooth the top. Let it set at room temperature for at least 3 hours. Lift the set mixture on to a chopping board. Cut into around 2cm cubes with a sharp knife, cleaning the knife between each cut (heating the knife would help with a cleaner cut too). Keep wrapped in wax paper in an airtight container in the fridge for up to 1 month.









