Ingredients
1 can (400 g) sweetened condensed milk
1 cup (200 g) brown sugar
½ cup (115 g) unsalted butter
2 tablespoons golden syrup (or corn syrup)
1 teaspoon vanilla extract
A pinch of salt
Instructions
- Prepare the Pan
Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
Lightly grease it to make unmolding easier.
- Combine Ingredients
In a medium, heavy-bottomed saucepan, add:
Condensed milk
Brown sugar
Butter
Golden syrup
Salt
Stir over medium-low heat until the butter melts and the sugar dissolves completely.
- Cook the Mixture
Bring the mixture to a gentle boil, stirring constantly to avoid burning.
Reduce the heat to low and continue stirring for 10–15 minutes, until it thickens and reaches a soft-ball stage (around 115°C or 240°F).
The mixture should look golden caramel and begin to pull away from the sides of the pan.
- Add Flavor & Beat
Remove from heat and stir in the vanilla extract.
Beat the mixture with a wooden spoon for about 3–5 minutes, until it starts to lose its gloss and becomes thick.
- Pour & Set
Quickly pour into the prepared pan and smooth the top.
Let it cool at room temperature for about 2 hours or until firm.
- Cut into Squares
Once fully set, lift from the pan and cut into small squares using a sharp knife.
Storage
Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks.
You can also freeze them for longer storage (up to 2 months).
Optional Add-ins
Sprinkle a bit of sea salt on top for salted dulce de leche fudge.
Add crushed nuts (like pecans or almonds) for a crunchy texture.