Salted Caramel Fudge with the Lot!

Method

1. 1

   Lightly grease and line a 20cm square cake tin with baking paper. Roughly crush half of the pecans, pretzels and choc chip cookies. Mix together in a small bowl.

2. 2

   In a medium heavy based saucepan over a medium heat, melt together butter, brown sugar and sweetened condensed milk, stirring constantly until ingredients are well combined and sugar has dissolved. Bring to a simmer and allow to boil for 5-6 minutes.

3. 3

   Stir in Salted Caramel Flavour and white chocolate, mix well until white chocolate has melted and fully incorporated with condensed milk mixture.

4. 4

   Carefully pour fudge mixture into pre-prepared pan. Immediately sprinkle with sea salt, Salted Caramel Crunch, Fudge Chunks, crushed pecans, pretzels and cookies. The fudge will develop a skin very quickly so be sure to have all crushed ingredients ready to sprinkle or they won’t stick to the top of fudge.

5. 5

   Poke remaining pecans and pretzels into the top of fudge. Allow to cool to room temperature then leave in fridge for a few hours to set. Cut into squares and serve.