Recipes+
Ingredients
Method
1.Grease and line base and sides of a 19cm (base measurement) square cake pan. Combine condensed milk, butter, sugar and golden syrup in a medium heavy-based saucepan. Stir over moderately low heat for 5-7 minutes or until sugar dissolves.
2.Increase heat to moderate; cook and stir for 10 minutes or until mixture thickens and leaves side of pan. Remove from heat.
3.Add chocolate; stir until melted and mixture is smooth.
4.Pour into prepared pan; smooth surface. Set aside to cool. Cover with plastic food wrap: chill for 1 hour or until firm. Turn fudge onto a chopping board. Cut into squares to serve.
Use good quality, rich dark chocolate. Or to make white chocolate fudge, remove from heat and stir in 150g chopped white eating chocolate. To make creamy caramel fudge, cook condensed milk mixture, stirring, for 20-25 minutes or until mixture has turned a rich caramel colour. Store fudge in an airtight container in the fridge for up to 1 week.
Note
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