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White Choc and Caramel Fudge


25 Minutes

Preparation Time

4 Hours

Cooling Time



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.