This Chocolate Caramel Fudge Slice is a creamy, dreamy, treat that is ready in 5 minutes flat. You won’t want to miss this easy recipe …
Blogger Nicole Cody is a woman who knows her fudge! Having always made fudge the good ol’ fashioned way, she’s whipped up numerous batches that have been so tasty, they’ve won many local agriculture show prizes including a much-coveted tea Towel!
After spending hours perfecting her fudge she was shocked to learn that there is a much simpler way that tastes even better!
Chocolate Caramel Fudge Ingredients
- 400g chocolate* see note, below
- 60g butter
- 1 x 395g tin of condensed milk
- 1 teaspoon vanilla
*Note: Use a good quality chocolate. Cheaper chocolate has less cocoa solids and more vegetable oil, which gives a much softer fudge. White chocolate and milk chocolate will also give a softer result. That’s still fine. Just keep it in the fridge or freezer.
Chocolate Caramel Fudge Slice Method
1) Use baking paper to line a tin. I use a 16cm square tin, which gives a thick slab of fudge, but you could also use a longer, shallower tray.
2) Melt butter in a large saucepan over low heat. Then break in your chocolate.
3) If you are going to prepare any variations now is the time to do it! I made a few batches, but this first one I made with milk chocolate and a cupful of jersey caramels which I chopped into smaller pieces.
4) Tip the condensed milk and vanilla into your saucepan and then allow it all to melt. Stir with a strong wooden spoon. The mixture will come together quickly so watch it carefully. Dump in any additions and stir through.
5) Then quickly spoon into the paper-lined tin and leave in fridge for a few hours to set.
- Soak 3/4 cup of raisins or sultanas in 1 to 2 tablespoons of rum until the alcohol has been absorbed (this works best over a few hours or overnight). Add to dark chocolate.
- Add one cup of chopped walnuts and substitute coffee essence for vanilla. Use chocolate of choice.
- One cup of chopped cream biscuits such as Oreos added to milk or dark chocolate.
- One cup of chopped glace ginger – this is divine with dark chocolate.
- OR use 200 g of plain chocolate, and 200g of a flavoured chocolate, such as Lindt Chilli, Orange or Mint.
- This is so simple, even non-cooks can make it. *WARNING Highly addictive! ♥
- If you live in Australia or anywhere else tropical (or if your central heating is turned up!), keep this fudge in the fridge or freezer, as it will become quite soft in warm weather.
Want to learn more about blogger Nicole Cody at Cauldrons and Cupcakes, and see what she’s up to this week?