In the past few weeks, I have been anticipating the coming of this year.
Not because there will be snow and cold weather ahead for which I am always down for (sweater weather is probably my favorite) but because December holidays are definitely over. I had the best of time this year but I am ready to put myself back to work full time and concentrate on that rather than piecing things here and there together to end up with still so many loose ends. It’s no secret that everyone’s felt the same about 2018, it was a roller coaster. Next stop, new beginnings.
These past few months have been a baking and cooking journey of learning new tricks and also recovering old recipes to adapt to my new techniques. I have been touching base with more culturally involved recipes and trying to blend in some Japanese and Korean cooking/baking techniques to create a variety in preparation and flavor, while also working on redefining and simplifying my decorative and plating style. I definitely want to keep at it, because of graphic design is my career, I at least can showcase a part of it in my cooking and baking hobby.
To close this year in recipes for the blog, I am publishing this recipe for a Caramel fudge with a dash of pink Himalayan salt and some roasted walnuts that I have at least made three batches of in the past month, because friends and family keep asking if there’s any left. Clearly, it’s a winner!
They are easy for me to make in between two things, they are in touch with my love for all-things caramel and they are fun to gift as bites to friends and family.
Let’s begin this recipe! I am using a very simple and versatile recipe using sweetened condensed milk and brown sugar, to which you can add nuts, fruits or top with your favorite spice or coating. There are so many variations of the recipe, but this one is the closest I have to the one my grandmother would’ve used when making them for us as kids. At least I think so.
If you want to add a touch of creativity, you can always top the fudge with shredded coconut, cinnamon spice mix or even go wild and make a red velvet crumble and spread it over the cooked mix right before cooling. I will probably do that one day, but this time around I wanted to stick to the traditional taste of caramel fudge!
SALTED CARAMEL FUDGE with ROASTED WALNUTS
- 125 g butter
- 1can (300ml) sweetened condensed milk
- 2 tbs golden syrup
- 1 tsp vanilla extract
- 1 cup brown sugar
- 1/2 cup white chocolate chips
- 1/4 cup butterscotch chips
- 1/4 roasted chopped walnuts
- Ground pink Himalayan salt
Line a square baking pan with parchment paper in advance and set aside.