White Choc and Caramel Fudge
25 Minutes
Preparation Time
4 Hours
Cooling Time
30
Serving
You will need
- MILKMAID 1 small tin
- Jaggery 220g
- Butter, chopped 125g
- Liquid glucose 40ml
- Golden syrup 30ml
- White choc, chopped. 180g
Let’s make it
Step 1
Grease and line a rectangular tray with baking paper.
Step 2
In a heavy based saucepan, place MILKMAID, jaggery, butter, glucose and golden syrup, stir over a low heat.
Step 3
Keep Stirring for 20 minutes or until the mixture has thickened and turns pale brown. Stir in white choc.
Step 4
Carefully pour mixture into prepared pan. Refrigerate for 2-4 hours or until firm.
