- Cut fudge in pieces. Heat the fudge with the cream at low heat while stirring until melted. Allow fudge sauce to cool.
- Whisk the butter in a bowl with the cooled fudge sauce until it becomes a creamy butter caramel.
- Scoop the butter caramel in a clean jam jar and screw the lid on to it. The butter caramel will be well preserved in the fridge for approx. 10 days.
- Remove the butter caramel from the fridge 30 minutes before use. Tasty with warm blinis or on a sandwich.
Recipe tip: Sandwich with butter caramel and chocolate peanuts
Spread a slice of bread with butter caramel, sprinkle 1 tablespoon of chocolate sprinkles and 1 tablespoon of coarsely chopped peanuts and place another slice of bread on top. Cut the sandwich diagonally.
This recipe has been specially developed for Lonka by Who’s Cooking, Roosendaal.