WHOot Contributor Nicole Cody is a woman who knows her fudge! She loves whipping it up for family and friends and many have won local agriculture show prizes.
After spending hours perfecting her fudge she was shocked to learn that there is a much simpler way that tastes even better. Today we’re sharing her award-winning 5-minute Choc Caramel Fudge Slice and to say you will love it is an understatement!
Chocolate Caramel Fudge Ingredients
- 400g (14oz) chocolate* see note, below
- 60g (2.1oz)butter
- 1 x 395g (14oz) tin of condensed milk
- 1 teaspoon vanilla
*Note: Be sure to use 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.
How To Make Choc Caramel Fudge Slice Recipe
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 the fridge for a few hours to set.
Nicole’s Fudge Variations:
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 flavored chocolate, such as Lindt Chilli, Orange, or Mint.
This is so simple, even non-cooks can make it.
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.