Caramac Fudge
Based on the idea of a Classic, This Caramac Fudge is Much Easier to Make Than you Think - So Fudgey, Delicious, and Caramac-y!
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 36 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 ml double cream
- 350 g caster sugar
- 130 g golden syrup
- 1 tsp vanilla bean extract
- 200 g Caramac ((chopped))
- 4 bars Caramac
Instructions
- 1
Line a 20x20cm tin and leave to the side.
- 2
Place the double cream, caster sugar, golden syrup, and vanilla bean extract in a large saucepan and heat gently, stirring until the sugar dissolves.
- 3
Turn the heat up and bring to a rolling boil, cover and continue boil for 3 minutes! (A rolling boil is when its constantly boiling but not rising up the pan to overflow – if it starts to overflow the temperature is far too high!)
- 4
Uncover and continue to boil until the temperature reaches 116 °C (Soft Ball Stage) test using a sugar thermometer. It shouldn’t take too long to reach the temperature!
- 5
When the mixture is hot enough, remove from the heat and beat the mixture carefully so that it doesn't splash for a few minutes till it cools slightly, then add in the 200g chopped Caramac.
- 6
Beat this until smooth! It won't take long as the heat of the fudge will melt the Caramac almost immediately.
- 7
Once beaten, pour into the tin.
- 8
Sprinkle or place on top the extra bars of Caramac however you wish for decoration.
- 9
leave to set at room temperature for at least 4 hours – sometimes it can take overnight!
- 10
Portion into small pieces and enjoy!