What’s better than caramel fudge? Caramel fudge with Anzac biscuit topping!
You’re going to love this indulgent sweet treat, with a rich fudgy base and crunchy crumble topping. Inspired by Anzac biscuits, the caramel fudge has a hint of golden syrup. And the topping is rolled oats and desiccated coconut mixed with butter and more golden syrup.
Looking for an Anzac biscuit recipe?
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced).
For the crumble, combine the oats, coconut, golden syrup and butter in a small bowl and mix well to combine. Spread out evenly onto a small baking tray lined with baking paper. Bake for 15-20 minutes, or until the crumble is golden brown. Set aside to cool completely.
Line a lightly greased 20cm square cake pan with baking paper, allowing 3cm overhang each side.
CARAMEL FUDGE Combine the butter, condensed milk, golden syrup and brown sugar in a medium saucepan over medium heat; cook, stirring, to melt the butter and dissolve the sugar. Cook for a further 5 minutes, whisking continuously, until light golden in colour. Remove from the heat, add the white chocolate and stir until smooth and melted.
Working quickly, spread the Caramel Fudge into the prepared pan and scatter the top with Anzac crumble, pressing down slightly to adhere. Set aside for 1 hour, for the Caramel Fudge to set at room temperature, then refrigerate until cold and firm.
Remove the Caramel Fudge from the pan and to make it easier to cut, invert onto a cutting board crumble side down. With a sharp knife, cut into small squares.
How to store the Anzac caramel fudge
Fudge will keep in the refrigerator for up to two weeks.
Dessert serving idea
If you have any leftovers, chop fudge coarsely and fold into slightly softened vanilla ice-cream. Or fold chopped fudge pieces into a chocolate chip cookie dough to make chocolate fudge cookies.
