Caramac Fudge

Ingredients

• 660g Caramac (600g for the fudge + 60g for optional decoration)
• 397g Condensed Milk (one tin)

Method

1. Grease and line an 8 inch square tin with greaseproof / parchment paper.
2. Gently melt the caramac and condensed milk in a saucepan on a low-medium heat. Keep mixing until fully combined, thickened, and the fudge is starting to come away at the edge - this takes a couple of minutes. (Alternatively this can be done in the microwave. See recipe notes).
3. Take the fudge off of the heat, pour in to the lined tin, and smooth out. Leave in the fridge until fully set - this takes approx 3 hours in my fridge! Enjoy!

Notes

• - If using the microwave method: microwave the chocolate in 20 second burst in microwave suitable bowl, being careful to not overheat the chocolate. Once smooth add the condensed milk and mix in.
• - Store your fudge in the fridge where it will last for 2 weeks!
• - If you find that your fudge goes oily, hard, or grainy - Add the fudge back to the pan on a low heat along with a couple of tablespoons of warm water. Vigariously stir the fudge until smooth. Add more warm water a couple of tablespoons at a time if needed.