This first recipe is a blog steal from Green Gourmet Giraffe. Thanks Johanna, this one is being added to our 'Holiday Handbook' and will be made for many Christmases to come. This year (did it again!) last year, these little beauties made it into the Girl's Christmas Hampers, along with some hand painted wine glasses ... I hasten to add that the hand painting was not done by myself! I can honestly say that if it hadn't been for the girl's then the Christmas tree wouldn't have had an outing, nor would there have been a Gingerbread House for 2011 (it is still standing by the way). We had arranged some time ago to have a 'present swap' at my place. I'm sure you can imagine how an afternoon tea with cocktails ended up, especially when the balloon modelling crackers made an appearance!
They didn't seriously think I wasn't going to post the photo's ... did they?
White Chocolate Caramel Fudge
125g unsalted butter
280g brown sugar
2 tbsp golden syrup
395g can condensed milk
180g white chocolate, coarsely chopped
Line a small baking tin (28 x 18 x 3cm) with baking paper.
Melt the butter in a large saucepan. Add the brown sugar, golden syrup and condensed milk. Bring to the boil over a medium heat. Reduce to a low heat and cook for 10 mins, stirring constantly.
Remove from the heat and add the chocolate, stirring until smooth. When you add the chocolate the fudge will set quickly. Pour into the prepared tin immediately and spread it as evenly as you can with the back of a spoon.
Cool to room temp for at least 30 mins. Once set, cut into small pieces with a clean hot knife and keep in the fridge,
Makes 60 small pieces
Stolen from Green Gourmet Giraffe with much gratitude!