Mexican · Dessert
Milk Caramel Fudge Bars
A dense, dulce-de-leche-style fudge bar built on Mexican condensed milk caramel, warmed with cinnamon and studded with toasted pecans, finished with a glossy drizzle of extra condensed milk for a sticky, fudgy bite.
$1
12 minsPrep
21 minsCook
63 minsTotal
EasyLevel
Nutrition per serving
286Calories
5gProtein
15.7gFat
32.2gCarbs
22.7gSugar
1.1gFiber
307mgSodium
67mgChol
7.1gSat Fat
160mgPotassium
97mgCalcium
1.1mgIron
0.2mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and line a 10x10cm (4x4 inch) baking tin with parchment, leaving an overhang on two sides.
2
Melt the 20g butter in a small saucepan, then whisk in the 35g condensed milk and 18g brown sugar until the sugar dissolves and the mixture looks glossy, about 2 minutes off the heat.
3
Whisk in the 20g beaten egg and 2g vanilla extract until fully combined and smooth.
4
Sift the 22g flour with the 1g cinnamon and 1g salt directly into the wet mixture, folding gently with a spatula until just combined with no dry streaks.
5
Fold in the 12g chopped pecans, then pour the batter into the lined tin and spread level to the corners.
6
Bake for 20-22 minutes until the edges are set and a slight wobble remains in the centre; a skewer should come out with a few moist crumbs.
7
Cool the bars in the tin on a wire rack for 15 minutes, then lift out using the parchment overhang and cool completely, about 30 minutes more.
8
Slice into 2 squares and drizzle the 15g reserved condensed milk over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.7 oz20g melted butter
- 1.2 oz35g condensed milk
- 0.6 oz18g brown sugar
- 3/83/8 eggs, beaten (20g)
- 0.8 oz22g sifted all purpose flour
- 0 oz1g cinnamon ground
- 0 oz1g salt
- 0.1 oz2g vanilla extract
- 0.4 oz12g chopped pecan
- 0.5 oz15g drizzled condensed milk
