Ingredients:

  • 1 cup (200g) Granulated Sugar (for caramel)
  • 4 tablespoons (56g) Unsalted Butter, cubed (for caramel)
  • 1/4 cup (60ml) Heavy Cream (35% fat), warmed slightly (for caramel)
  • 1/4 teaspoon Sea Salt Flakes (for caramel)
  • 1 (14-ounce / 397g) can Sweetened Condensed Milk (for base)
  • 6 tablespoons (85g) Unsalted Butter (for base)
  • 10 ounces (280g) Good Quality White Chocolate, finely chopped or chips (for base)
  • 2 tablespoons Instant Espresso Powder or Strong Instant Coffee (for base)
  • 1 teaspoon Vanilla Extract (for base)

Instructions:

  1. Line the 8x8 inch (20x20 cm) metal baking tin thoroughly with parchment paper, ensuring an overhang on two sides for easy removal. Lightly grease the exposed paper.
  2. Make the Caramel: Combine granulated sugar in a small saucepan over medium heat. Cook without stirring until the sugar melts and turns a deep amber colour (like dark honey). Do not let it burn.
  3. Finish Caramel: Carefully whisk in the cubed butter until melted, followed by the warm cream (the mixture will bubble aggressively!). Stir until smooth. Remove from heat, stir in salt, and set aside to cool slightly.
  4. Prepare Fudge Base: In the main saucepan, combine the condensed milk, butter, and white chocolate chips over low heat. Stir continuously until everything is completely melted and homogenous. Crucially, do not allow the mixture to boil.
  5. Infuse Flavour: Remove the base from the heat. Whisk in the instant espresso powder and vanilla extract until fully dissolved and incorporated.
  6. Layer the Tin: Pour about two-thirds of the fudge base mixture into the prepared tin.
  7. Swirl Integration: Drizzle the slightly cooled caramel over the fudge layer. Pour the remaining fudge base over the caramel. Using a skewer or knife tip, gently create figure-eights or marble patterns through the layers. Do not over-mix.
  8. Set: Gently tap the tin on the counter to release any air bubbles. Allow to cool to room temperature, then cover loosely and transfer to the refrigerator for at least 4 hours or overnight until completely firm.
  9. Cut and Serve: Use the parchment overhang to lift the fudge block out. Place on a cutting board and slice into even squares using a sharp, lightly oiled knife.