This fudge is super easy to make and very versatile. The chocolate-filled toffee cups melt into the warm mixture to create gooey caramel and chocolatey swirls. It tastes just as good as it looks!
Makes: 64 pieces | Time: 10 minutes + 3-4 hours chilling
You will need
1 x 397g (14oz) can of 02 caramel (I use Carnation) or 1 x 380g (13.4oz) can
Dulce de leche
500g (1lb) white chocolate, broken into pieces
330g (12oz) chocolate- covered toffee cups (such as Rolos)
SWAP: Feel free to use any chocolate bar of your choice instead of the chocolate-covered toffee cups, cut into pieces.
Method
- Line a 20cm (8in) square baking tin with nonstick baking paper.
- Put the caramel and white chocolate into a large saucepan and warm over a low–medium heat, stirring constantly with a wooden spoon, until the chocolate has melted and the mixture is thick and smooth. It should peel away from the bottom and sides of the pan when you stir the mixture or tilt the pan. If it still looks runny, continue to cook until it thickens.
- Turn off the heat, add the chocolate-covered toffee cups, reserving 10–15 for the top, and fold in just a few times to avoid completely melting the chocolate. Pour into your prepared tin and smooth it out to the edges. Press the reserved chocolates into the top of the fudge.
- Chill in the refrigerator for 3–4 hours until set, then cut into 64 x 2.5cm (1in) squares. Enjoy!
- Store in an airtight container in the fridge for up to 5 days.
Extracted from Fitwaffle’s Baking It Easy by Eloise Head (Ebury Press, £20)
