Caramel Rolo Fudge!

• portioner: 30
• aktiv tid: 30 minutes
• total tid: 35 minutes

Ingredienser

397 g Carnations Caramel

600 g white chocolate (chopped)

350 g Rolos

Vejledning

Line a tin with parchment paper. I use a 9×9? square tin as it makes a nice depth of fudge, but 8x8" will also work!

Put the chopped chocolate into a heavy based pan, along with all of the caramel.

Melt on a low heat, stirring often so that the chocolate doesn’t catch on the bottom or burn, and so that the ingredients mix together well. (Alternatively, melt the chocolate in a large heat proof bowl, then once melted beat in the caramel!)

Pour in 3/4 of the Rolos and quickly stir through.

Pour into the tin and smooth over the mixture.

Put on the rest of the Rolos where there are any gaps, and press into the top of the fudge.

Set the fudge in the fridge for at least 4, or preferably overnight!

Once set – remove from the tin and cut into the squares (I cut 1? squares)!

Notes:

This should be stored in the fridge, and after it has been cut and stored in a tin in the fridge, it should firm up slightly more. This sort of fudge is naturally a bit softer, so I always set it overnight to make it nice and firm!

This recipe will last better in the fridge for up to 2-3 weeks or – you can also easily half or double the recipe, the setting times will just change slightly.

I used this 9? square masterclass tin

I use this white chocolate

I use this baking parchment

Original recipe: 397g caramel, 600g white chocolate, 125g icing sugar, 350g Rolos

Source: <a href="https://www.janespatisserie.com/2016/07/06/caramel-rolo-fudge/">janespatisserie.com</a>