I seem to have had some kind of issue with fudge lately. Not really sure what this issue is as it is not my favourite sweet treat, I think I may have been trying to reclaim a childhood flavour. Who knows? Anyway, this recipe came very close to the reclaiming moment and it got better over a couple of days. I think things with white chocolate often do improve in flavour. The white chocolate is not over powering but gives a nice butterscotch flavour. I set the timer for 10 minutes and it set perfectly.
- 125g butter
1½ cups Bundaberg rich brown sugar
2 tablespoons Bundaberg golden syrup
395g can condensed milk
180g white cooking chocolate, coarsely chopped
½ cup shelled, unsalted pistachio nuts (optional)
Line a 28cm x 18cm x 3cm pan with foil.
Melt butter in a large saucepan. Add brown sugar, golden syrup and condensed milk; stir over a medium heat until boiling.
Lower heat and cook, stirring for 10 minutes.
Remove from heat and add chocolate; stir until smooth.
The fudge will start to set quite quickly, so immediately stir in nuts and pour into prepared pan, then spread evenly with the back of a spoon.
Allow to cool at room temperature for 30 minutes, then refrigerate until firm. Cut into small pieces