Women Cookie Recipes

Caramel Peanut Fudge
Makes 50 pieces

395g can sweetened condensed milk
200g (1 cup, firmly packed) brown sugar
100g butter, chopped
2 tablespoons golden syrup
100g unsalted peanuts

1. Grease an 18cm cake pan with butter and line the base and two sides with a piece of non-stick baking paper.

2. Combine the sweetened condensed milk, brown sugar, butter and golden syrup in a heavy-based medium saucepan and stir constantly over a medium heat until the butter melts and the mixture is well combined.

3. Stir until the mixture starts to bubble on the base. Reduce the heat to the lowest possible setting. Cook very gently, stirring constantly, for 20-30 minutes, or until thick and a rich golden colour, and a small amount dropped into a glass of chilled water becomes a firm all/117°C-120°C on a sugar thermometer.

4. Remove immediately from the heat and stir in the peanuts until evenly combined. Pour into the prepared pan and, if needed, smooth the surface with a spoon that has been dipped in hot water and dried. Set aside for at least 2 hours to set. Cut into 3.5cm squares, then cut each square into 2 triangles before wrapping or storing.

Variations:
• Chocolate-Coated Caramel Peanut Fudge
Melt 375g dark chocolate melts following packet direction. Place a piece of the prepared fudge on a fork and dip into the chocolate to coat. Tap the fork against the side of the bowl to allow any chocolate to drip off. Place the fudge on a non-stick baking paper. Repeat with the remaining fudge and set aside at room temperature to set.
• Caramel Pecan Fudge
Stir 100g roughly chopped toasted pecans through the fudge after removing it from the heat.
• Chocolate Fudge
Omit the peanuts. Stir 100g chopped good-quality dark chocolate through the fudge after removing it from the heat.

Tips:
This fudge and variations will keep in and airtight container, separated with greaseproof or non-stick baking paper, in a cool place (but not in the fridge) for up to 1 week.