Allergy free caramel fudge recipe

Mmmm... caramel goodness

Ingredients

• 395g allergy free condensed goat’s milk
• 1 cup brown sugar
• 2 tbsps glucose syrup
• ¼ cup golden syrup
• 125g Nuttlex
• 180g cacao butter, finely chopped
• 4-5 tbsp goat's milk powder

Method

• 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.