Saturday, October 20, 2012

Allergy free caramel fudge recipe

Mmmm... caramel goodness


  • Grease a medium sized square cake pan.
  • Line the base and sides with baking paper, allowing a 2cm overhang on all sides.
  • Place the condensed goat’s milk, sugar, glucose syrup, golden syrup and Nuttlex in a saucepan over a low heat.
  • Cook, stirring, without boiling for 10 minutes or until the mixture is glossy and the sugar has dissolved.
  • Increase the heat to medium-low.
  • Bring the mixture to a simmer while stirring.
  • Cook, stirring constantly, for 6-8 minutes or until the mixture thickens and comes away from side of saucepan.
  • Remove the saucepan from the heat.
  • Stir in the cacao butter until combined and melted.
  • Whisk the mixture together.
  • When cocoa oil rises to the top add the goat's milk powder 1 tbsp at a time and whisk it through.
  • Reserve any remaining oil by pouring the layer off into a cup.
  • Spoon the remaining fudge mixture into the prepared square cake pan.
  • Smooth the top with a spoon.
  • Set the fudge aside for 30 minutes.
  • Then cover with plastic wrap and refrigerate for 6 hours or until firm.
  • Cut into 2-3 cm pieces.

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