Yes, this caramel fudge is as delicious as it looks! The recipe I used is an Ekka award winning one – here it is because I know you’ll want to make some!
Place 120g butter, 1 cup caster sugar, 1 can sweetened condensed milk and 2tblsp golden syrup in a frying pan. Stir constantly (no walking away!) over low/medium heat for 30 minutes or until it goes a lovely gingerbread colour and has the consistency of wet sand. Pour into a lined baking tray and leave on the bench to cool for a few hours. Cut into delicious bite-sized pieces.