Chocolate-coated caramel fudge Recipe

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serves:

24 pieces

Skill:

medium

Prep:

15 min

Cooking:

15 min
plus a few hours cooling time

Nutrition per portion

RDA
Calories 300 kCal 15%
Fat 12gg 17%
  -  Saturates 7gg 35%

Delicious squares of caramel coated in dark plain Fairtrade chocolate. Naughty, very rich and tempting to eat and perfect as a gift for someone you love.

Ingredients

  • 90g (3oz) butter
  • 170g can evaporated milk
  • 500g (1lb) golden granulated sugar
  • 398g can caramel
  • 1 tsp vanilla extract
  • 600g (1┬╝lb) Fairtrade dark chocolate, broken into squares
  • 18cm (7in) square tin, lined with baking parchment
  • 2 x 12-hole, deep ice-cube tray

Method

  • ut the butter, evaporated milk, sugar, caramel and vanilla extract into a pan. Heat gently until the sugar has dissolved.

  • Increase the heat and boil for 8 mins, stirring occasionally until the fudge thickens.

  • Plunge the base of the pan into a large bowl of cold water, to stop it cooking. Whisk fudge with a hand-held electric mixer for 5 mins (this gives it the characteristic crumbly texture). Pour into the prepared tin. Cool for at least 1 hour.

  • Cut the fudge into 24 rectangles. Put the chocolate into a heatproof bowl over a pan of simmering water and heat until the chocolate has melted.

  • Polish the inside of the ice-cube trays with kitchen paper, to ensure they are clean and dry. Pour in a layer of melted chocolate in each section of the tray. Top with a piece of fudge and pour on the rest of the chocolate. Chill in the fridge for a few hours.

  • To serve: Upturn the ice-cube trays and tap the fudge out on to parchment paper. Cut the cubes into slices, if you like.

  • To give: Wrap fudge in clear cellophane and tie with a pretty ribbon, then attach a label to each parcel with an eat-by date and a note to store fudge in fridge.

More Recipe Ideas

Top Tip

Give this fudge, wrapped in cellophane, as a gift with a bowl or cup and saucer