Ingredients
125 g butter
1 x 395 g tin sweetened condensed milk
2 tablespoons golden syrup
1 1/2 cups brown sugar. You can use white sugar if you like - just double the quantity of golden syrup
¾ - 1 cup good white chocolate, chopped into small pieces
Method
1. Line a 30 cm x 20 cm baking tray baking paper.
2. Melt butter in a medium saucepan over a low heat. Add condensed milk, golden syrup
and brown sugar.
3. Stir over a low heat until it comes to the boil, then simmer for 15 minutes, stirring
constantly.
4. Remove from heat, stir in white chocolate and mix until smooth.
5. Pour into prepared tin and allow to cool. Refrigerate for at least two hours. Serve cut into
squares or slices.
Recipe notes
The cooling time is very important mixture needs to form a fondant - microscopic crystals of sugar in a caramel matrix. If you do not allow enough time to cool, your fudge may have more of a toffee consistency.