Submitted by Rebecca Phimister
Creme Brulee Fudge
Ingredients
- 150ml evaporated milk
- 55g butter
- 2 cups sugar
- 200g white marshmallows
- 350g white chocolate
- Brown sugar for sprinkling on top
Instructions
- Place all ingredients in slow cooker
- Stir every 15 mins or so for about 2 hours on HIGH.
- Pour into a lined tin and refrigerate, preferably over night.
- Sprinkle brown sugar on top and melt with a blow torch.
- Alternatively put the sugar straight on the mixture once in tin and grill to melt.
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This was my first time making fudge of any kind. I didn’t use the toasted brown sugar, as the recipient lives 100 miles away. When it finished cooking in the crock pot, the color was pale, similar to the photo. I poured it into an 8” pan, lined with waxed paper and left the pan in the fridge overnight.
I found the cold finished fudge (minus toasted brown sugar) a bit dry, and unless I cut it carefully, it crumbled when cut into 1” chunks.
The bits that broke off were very tasty, but I found the texture “unfinished”, as if the sugar hadn’t been heated long enough, so it wasn’t as creamy as I’d expected it to be even though I’d used superfine sugar.
It seemed sticky as it warmed to room temperature, so I wrapped each square seperately in waxed paper, and kept it frozen, even as I drove the hundred miles.
The gal I gave it to didn’t finish her first piece, claiming it was too rich for her. Obviously she didn’t care for it.
So, what could I have done to improve the texture? I thought cooking it longer would’ve dried it out even more.
I thought this gal had a killer sweet tooth, but apparently not. I could’ve eaten 1/2 dozen pieces, but I didn’t eat any except those bits that broke off.
It might have made a difference if I’d given it an extra hour in the crock pot. Any ideas to help me if I try to make it again.
Thanks