Caramel Fudge

Instructions

1. 1

   Line an 18x18cm baking tin with parchment paper and set aside.

   Tip: To prevent sticking and make removal easier.

2. 2

   In a medium saucepan, combine sugar, light brown soft sugar, golden syrup, and 100ml of water. Place over medium heat and stir until the sugar has dissolved.

   Tip: Be cautious not to splash the mixture.

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.

   Tip: Stir occasionally to prevent scorching.

4. 4

   Remove the saucepan from the heat and carefully whisk in the unsalted butter and vanilla extract until smooth.

   Tip: Avoid splashing the mixture.

5. 5

   Add the milk and whisk until the mixture has thickened and coats the back of a spoon.

   Tip: Adjust the consistency by adding more milk if needed.

6. 6

   Stir in the chocolate chips until melted and smooth.

   Tip: Use a spatula to scrape the sides of the saucepan for a smooth finish.

7. 7

   Pour the mixture into the prepared baking tin and smooth the top.

   Tip: Use a spatula to remove any air bubbles.

8. 8

   Sprinkle the sea salt and glucose evenly over the top of the fudge.

   Tip: These will help to create a crunchy, caramelized surface.

9. 9

   Allow the fudge to cool completely in the tin before slicing and serving.

   Tip: This will help the fudge to set properly.

10. 10

    Cut the fudge into 6 equal pieces and serve.

    Tip: Use a sharp knife to cut the fudge cleanly and evenly.

11. 11

    Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.

    Tip: The fudge will set and become firmer over time.

12. 12

    To unmold, dip the tin in hot water for 10 seconds and gently invert onto a plate.

    Tip: This will help the fudge to release from the tin more easily.