Thursday,19 July, 2018
Current issue | Issue 1165, (19 - 25 September 2013)
Thursday,19 July, 2018
Issue 1165, (19 - 25 September 2013)

Ahram Weekly

Chocolate caramel fudge slices

Makes 35 slices (approx.)
200 gm self-raising flour
100 gm castor sugar
200 gm butter
200 gm plain milk chocolate (melted)
Caramel Layer:
2 tins sweetened condensed milk
4 tbsp maple or golden syrup
200 gm butter

Beat butter and sugar on high speed until creamy, light and fluffy.  With speed on pulse, add flour in batches just  until well combined.  Press mixture into a small lightly greased baking tin.  Bake in a preheated oven at 180 degrees, for 20 to 30 minutes, or until lightly brown.  To make the caramel:  Combine all ingredients in a small saucepan, over low heat.  Slowly bring to a boil, while stirring constantly.  Keep stirring until thickened; (4-5 min.). Remove from heat and allow to cool off until just warm.  Pour over completely cooled baked layer, spreading it evenly on top.  
Leave aside until cold and set. Top with melted chocolate, when sauce reaches room temperature. When chocolate is set, the fudge may be sliced as shown.  Serve with coffee, as a snack or as a dessert.

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