I revisited my basic cookie recipe to which, in a previous post, I had added caramel fudge.
https://thequirkandthecool.com/2013/05/21/white-chocolate-and-caramel-pecan-cookies-with-sea-salt/
This time I left out the pecans and just added my home made caramel fudge using a fabulous new microwave recipe I found, which is listed below.
The blondie cookies were made with white chocolate chips and white sugar. The brownie cookies were made with milk chocolate chips and rapadura sugar. I sprinkled sea salt on the cookies before baking.
Ingredients
150 gms butter
1 cup white sugar (blondie cookies) OR 1 cup rapidura sugar or dark brown sugar (brownie cookies)
1 egg
I/2 teaspoon vanilla extract
1 – 1/2 cups plain flour
1 teaspoon baking powder
Pinch of sea salt
75 gms white chocolate chips (blondie cookies) OR 75 gms milk chocolate chips (brownie cookies)
2-4 small pieces of caramel fudge, roughly chopped (recipe below)
Method
Cream butter and sugar in a food processor until light and fluffy. Add egg and vanilla extract, process swell. Sift flour, baking powder and salt and add to mixture, processing until smooth.
Stir in chocolate chips and fudge chunks.
Drop rounded spoonfuls onto baking trays lined with baking paper. Sprinkle sea salt to taste over the top of each cookie.
Bake for 15- 20 minutes depending on the size of the cookies.
Caramel Fudge
Ingredients
1 400 gm can sweetened condensed milk
1 cups firmly packed brown sugar
125 gms butter, roughly chopped
1/4 cup liquid glucose
1/8 cup golden syrup
200g white cooking chocolate, roughly chopped
Method
Grease a rectangular or square cake tin. Line with baking paper, allowing a 2cm overhang at both long ends.
Place condensed milk, sugar, butter, glucose and golden syrup in a large heatproof, microwave-safe bowl.
Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil.*
Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden.
Remove from microwave and stand for 2 minutes or until bubbles subside.*
Add white chocolate. Stir until chocolate melts and mixture is smooth.
Pour hot fudge mixture into the prepared tin. Smooth surface. Stand at room temperature for a couple of hours then refrigerate until firm. Cut into squares.
*My experience suggests less microwave time may be required for both microwave steps. I microwaved for about 6 minutes firstly, then for about 4-5 minutes for the second microwave time.
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