How to Make Fudgy Caramel Sweets

Cook up these delicious fudge-like caramels. Perfect for an afternoon pick me up with your coffee!

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How to Make Fudgy Caramel Sweets Recipe
21 Steps
Ingredients
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1
Gather your supplies.

Gather your supplies.

2
Grease and line a 3cm deep, 16cm x 26cm slice pan with baking paper. Be sure to leave some overhanging the edges.

Grease and line a 3cm deep, 16cm x 26cm slice pan with baking paper. Be sure to leave some overhanging the edges.

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3
Place half the condensed milk, sugar, glucose syrup, golden syrup and butter in a heavy based saucepan over low heat.

Place half the condensed milk, sugar, glucose syrup, golden syrup and butter in a heavy based saucepan over low heat.

4
Cook, stirring, for 4-5 minutes or until the sugar has dissolved.

Cook, stirring, for 4-5 minutes or until the sugar has dissolved.

5
Increase heat to medium-low, bring to a simmer and cook for 4-5 minutes or until mixture thickens slightly.

Increase heat to medium-low, bring to a simmer and cook for 4-5 minutes or until mixture thickens slightly.

6
Remove from heat and stir in half the chocolate - you'll need to work quickly here.

Remove from heat and stir in half the chocolate - you'll need to work quickly here.

7
Spread evenly in pan - again, you need to work quickly before it cools too much.

Spread evenly in pan - again, you need to work quickly before it cools too much.

8
Smooth the top - take care if you use your fingers as it is REALLY hot - and set aside for 20 mins.

Smooth the top - take care if you use your fingers as it is REALLY hot - and set aside for 20 mins.

9
Lightly dust a flat surface with icing sugar and knead fondant until smooth, gradually adding the vanilla - add more icing sugar if needed.

Lightly dust a flat surface with icing sugar and knead fondant until smooth, gradually adding the vanilla - add more icing sugar if needed.

10
Roll fondant out between 2 sheets of baking paper to being 5mm thick.

Roll fondant out between 2 sheets of baking paper to being 5mm thick.

11
Cut fondant to the same size as your tray and carefully place on top of the caramel mixture. Press down lightly to secure.

Cut fondant to the same size as your tray and carefully place on top of the caramel mixture. Press down lightly to secure.

12
Repeat the steps for making the caramel - Place the remaining condensed milk, sugar, glucose syrup, golden syrup and butter in a heavy based saucepan over low heat.

Repeat the steps for making the caramel - Place the remaining condensed milk, sugar, glucose syrup, golden syrup and butter in a heavy based saucepan over low heat.

13
Cook, stirring, for 4-5 minutes or until the sugar has dissolved.

Cook, stirring, for 4-5 minutes or until the sugar has dissolved.

14
Increase heat to medium-low, bring to a simmer and cook for 4-5 minutes or until mixture thickens slightly.

Increase heat to medium-low, bring to a simmer and cook for 4-5 minutes or until mixture thickens slightly.

15
Remove from heat and stir in half the chocolate.

Remove from heat and stir in half the chocolate.

16
Quickly spread over the top of the fondant layer...

Quickly spread over the top of the fondant layer...

17
Smooth as much as possible and set aside for 20 minutes to cool slightly.

Smooth as much as possible and set aside for 20 minutes to cool slightly.

18
Cover in plastic wrap and refrigerate until firm - overnight is best.

Cover in plastic wrap and refrigerate until firm - overnight is best.

19
Remove from pan and trim edges.

Remove from pan and trim edges.

20
Cut into roughly 2cm pieces - you need to keep them quite small as they are very sweet.

Cut into roughly 2cm pieces - you need to keep them quite small as they are very sweet.

21
And you're done! Enjoy!

And you're done! Enjoy!

Ingredients

395 Grams Can sweetened condensed milk 
1 Cup Brown sugar 
2 Tablespoons Glucose syrup 
2 Tablespoons Golden syrup 
125 Grams Butter, chopped 
180 Grams White chocolate, finely chopped 
1 Tablespoon Icing sugar mixture 
500 Grams Packet fondant 
½ Teaspoons Vanilla extract 
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