Oh Fudge…

…that was my reaction when daughter gave me short notice to “bring a plate” (a quaint New Zealand expression which means one is requested to bring a plate of food to the event one is attending) to her pre-ball party on Saturday. 

My head was in a vague place from jet lag, having just returned the previous day from a 5-week visit to the UK and Europe. I spent a while woozily leafing through cookbooks for something easy and fast. Then I looked at a tin – a can of condensed milk actually, which directed me to the Nestlé website where I found this recipe for caramel fudge, and altered only slightly.

I can’t believe I was brave enough to try fudge, as the previous attempt had a certain “undissolved sugar” taste. I hadn’t simmered and stirred the mixture long enough. But courageous I was (or stupid with Circadian rhythm sleep disorder?). It worked well. Creamy, caramelly – and addictive. Thankfully when we left the party I only had to collect the plate (you do get the plate back!). I’m not sure that it’s good etiquette to keep digging into your own contribution to the table?

I said earlier that I was back. I had the most wonderful time in each and every place I went to and soon I will write a little about it. I miss the fun and laughter of having family and friends around; the nightly games of Scrabble and walking, walking, walking, always with something to see.

The sun is out for the first time in five days, the reds and golds of autumn are deep now and it is so peaceful to be home. I have a heart in both places I know as home - Edinburgh and here. It’s good to be back.

caramel fudge

125g butter

2 tbsp golden syrup

1 x 395g can sweetened condensed milk

1 cup brown sugar

100g white chocolate, broken into squares (I used Whittaker’s Smooth White Chocolate)

Melt butter in a saucepan. 

Add golden syrup, condensed milk and brown sugar.

Stir over low heat until boiling, reduce heat, and simmer 10 minutes, stirring constantly.

Remove from heat, add white chocolate pieces and mix until smooth.

Pour into foil lined 7cm x 25cm bar pan, refrigerate until set. 

When set, cut into squares.

Recipe slightly adapted from one at www.tastyrecipes.co.nz