Salted Caramel Macadamia Fudge

Salted Caramel Macadamia Fudge

Salted Caramel Macadamia Fudge

I’d like to start by thanking Nigella Lawson for showing me the easiest fudge recipe on earth.  No, really!  It is the simplest recipe I’ve ever seen, and the result is totally awesome.  However, I’m a caramel girl.  If I want to taste chocolate, I’ll eat a bar of Lindt rather than fudge (anyone else with me?), but I made this fudge for Christmas treats one year and they went down very well – kids and adults alike had chocolate mustaches which is always a good sign!

One day, I made a white chocolate version of this fudge and…it was disappointing.  The flavour wasn’t really either chocolate or condensed milk and I melted it back down and added rum essence to one pan and mint to another.  Bingo!  White chocolate can be made to taste like all sorts of things!  And THEN I came across all sorts of posts about turning condensed milk into the fabulous dulce de leche by boiling a can of condensed milk in a large pot of water (Google it – it really works, but be careful not to let the water boil down too much and cool before opening).  What if I could make Dulce de Leche-flavoured fudge?

Fudge in the Pan

Fudge in the Pan

So I did it.  And it worked.  Except it turned out that Dulce de Leche fudge is just caramel fudge by another name!  And, if you’re feeling lazy and can’t buy dulce de leche locally and don’t want to make it, Caramel Top-N-Fill works nearly as well!  Sometimes cheaters do prosper!

So here’s how I made this batch.

Toast your nuts!  I love macadamias but use whatever you like best.  Set aside, and heat 1 (375ml) can of condensed milk (boiled into dulce de leche) in a plain old saucepan (doesn’t need to be a double-boiler) until it is nearly boiling, stirring constantly so it doesn’t stick.  Remove from heat and add an equal weight of white chocolate (the melts will give a softer fudge, a Milky Bar will give a firmer fudge) in small pieces.  Stir until combined.  Add in nuts, if you are using, and turned into a square cake-pan lined with baking paper.  Allow to cool slightly and sprinkle with salt flakes.  Cut into small squares with a sharp knife when cooled and set (overnight is best, but you can pop this into the freezer if you want to).


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2 Responses to Salted Caramel Macadamia Fudge

  1. jacqueline gawler says:

    hey Mara, would you mind clarifying a couple of things about the salted caramel macadamia fudge? Are you recommending to boil the can of condensed milk into dulce de leche as per whatever youtube advises, and then once this is done, opening the can, pouring into a normal saucepan and then beginning your recipe? Just a little confused about whether we’re starting with a can that’s been pre-boiled or not. Also, can you be more precise about white choc quantity? thanks so much.

    • Mara says:

      Hi there! Sorry to take so long to get back to you. So yes, empty your can of pre-boiled milk into the pan and then add the rest of the ingredients. I had it left over from a batch of dulce de leche I’d made prior and just dumped it in there and went on with the rest of the ingredients as normal. The next couple of times around, I used caramel topping instead because I hadn’t made any dulce de leche. Same thing – dump it into the pan and proceed as normal. The recipe doesn’t require a lot of cooking at all – just enough for everything to melt and mix through smoothly.

      Regarding the white chocolate, whatever size can of condensed milk you use (mine was 375ml) use the equivalent weight in chocolate (about 375 grams). The recipe isn’t too precise, so there’s wiggle-room. If use use more chocolate, you’ll have a slightly firmer fudge and as I recall last time, I used two Milky Bar chocolate bars (250gm each for a total of 500 grams) to one 375gm can of topping, which worked just fine.

      Hope this helps!

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