[Image]Straight out of school my first job was as a braille proofreader. No! I'm not blind! But I worked in partnership with a guy who was. He'd read a braille print out and I'd follow the original text and tell him if there were words missing or if there were punctuation problems with the transcript.

We frequently stopped to chat because reading all day every day can get tedious. And one thing we chatted about was cooking. As it turned out, my colleague and I both had a thing for caramel fudge. So when I left that job and found the corner shop near my new job sold amazing home made caramel fudge, I naturally sent some back to my old work buddy.

He didn't really like it - he preferred the Scottish tablet type of fudge which was a bit harder and more crystaline. But I liked the squidgey stuff. And I frequently was able to get fudge right after it was delivered while it was still warm.

Years later I asked the guys who sold the fudge why they didn't stock it any more. They said the lady who made it died. But she had left them the bowl she made it in, the wooden spoon she stirred it with and the recipe. Sadly they were so busy they didn't have time to make it.

I've been on the look out for a good fudge recipe ever since. I recently discovered Planet Cake uses fudge as the base for many fondant covered trinkets they include on their cakes. This fudge could be used for that. But I think you're better off just eating it!

Ingredients
395g condensed milk
395g top n fill caramel
2 cups dark brown sugar
250g salt reduced butter
1/3 cup liquid glucose
1/4 cup golden syrup
400g good quality white cooking chocolate

1. Line a 20cm x30xm brownie tin with paper, making all four sides are covered. Allow some overhang on each side.
2. Combine all the ingredients in a heavy bottomed saucepan. Heat on the stove over a medium heat. Stir until all ingredients are well combined, ensuring the sugar is completely melted.
3. Allow to come to the boil and continue to boil for six minutes.
4. Remove from the stove and stand on the sink or on a trivett. It will take about three minutes for the boiling to subside. Do not touch the saucepan! Do not lick the spoon! And don't get any of it on your skin - it will burn like you won't believe.
5. Carefully pour the fudge into the prepared tin and set aside for three hours. Then place in the fridge and chill until fully set.
6. Cut into bars 2cm wide by 6cm long. Wrap in baking paper and tie with a ribbon if you like.

Note: You will get loads of bars out of this mix, with plenty to keep for yourself and give away to friends