I have been on the hunt for easy sweet recipes. Actually due to The Sweet Swap, it seems lollies and sweet treats are all that are on my mind of late. This quick and easy fudge recipe proves you don't have to be highly skilled in the kitchen to make something that tastes amazing.
This recipe is inspired by one I found on Taste, Salted Caramel Fudge, you may prefer to make that version instead. It is a great base recipe. I decided to add walnuts and dropped the salt. You could even substitute honey for the golden syrup.
I need to give a shout out to Loz, a work colleague of Mac's. She passed on this recipe to him to give to me. She was so impressed with the result, quick, easy and tasty. When Mac gave me the recipe, I had a bit of a laugh as I explained that it was the same recipe for the fudge he had been eating over the past week.
Do tell dear Belly Rumbles reader, what is your favourite fudge flavour?
More Edible Gifts
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Brazil, Pecan & Fig Roasted Nut Mix - perfect edible gift
Lemon Myrtle and Macadamia Nougat - Australian native nougat
Black Sesame Caramels - the only caramels recipe you need
Almond Roca - dark chocolate almond toffee candy
Quick and Easy Caramel Walnut Fudge
- 395 grams can sweetened condensed milk
- 155 grams brown sugar
- 2 tablespoons glucose syrup
- 60 ml golden syrup | or maple syrup
- 125 grams butter | chopped
- 180 grams white chocolate | finely chopped
- 125 grams walnuts
- Line a 18x27cm cake tin with baking paper.
- In a medium size saucepan place condensed milk, brown sugar, glucose syrup, golden syrup and butter. Over a low heat, cook until the sugar has dissolved and the mixture is glossy. This will take around 10 minutes, make sure you stir the mixture continuously.
- Increase the heat slightly to medium/low. Bring the mixture to a simmer. Cook for 6-8 minutes, continuously stirring. The mixture will thicken and start to come away from the base of the pan. Note, the longer you cook it the harder your fudge will be.
- Remove from the heat and stir through white chocolate until it melts and combines with the caramel mixture. Mix through your walnuts.
- Place mixture in your lined pan and spread it out evenly. Use the back of a spoon to smooth.
- Cover with plastic wrap and refrigerate until firm.
- Remove from tin when firm and cut in to squares.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.