Page 24 - Passion4Baking The Magazine

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Old fashioned
caramel fudge

1 ½ CUP (300 g) Line a small baking pan (about 10 x 4 medium heat for a few minutes just to
GRANULATED SUGAR inches / 25 x 10 cm) with parchment make sure all the butter has melted into
¼ CUP (60 ml) WATER paper, spray with non-stick baking the mixture. Stir in the salt and vanilla.
½ CUP + 1 tbsp (130 g) spray and set aside. Pour in the sweetened condensed milk
BUTTER, DICED Put the sugar and water into a small pan and stir constantly until the caramel has
½ tsp SALT and place on a medium heat. Stir until thickened, about 10 minutes.
1 tsp VANILLA EXTRACT the sugar is completely dissolved. Pour the caramel into the lined pan,
OR SEEDS FROM ½ Stop stirring and turn the heat to high. smooth the surface and let set in the
VANILLA BEAN Simmer until the mixture has turned refrigerator for 5 hours or overnight.
1 CAN (397 g) a golden caramel colour, this will take Cut into small squares and wrap each
SWEETENED about 3-5 minutes. square in wax paper to prevent them
CONDENSED MILK Remove pan from the heat and stir from sticking to each other.
in the butter. Put the pan back on a Store the caramel in the refrigerator.

24 Passionforbaking.com