10-Minute Collagen Fudge
It's nearly Christmas and what you need in your life is the most delicious collagen salted caramel fudge that takes 10 minutes to make and can either be gifted, or presented to your own very grateful tastebuds. Keeping up your collagen intake over the festive season has never been tastier!
10 Minute Salted Caramel Collagen Fudge
Collagen Fudge Ingredients
- 100 grams of unsalted butter
- 1 packed cup of soft, brown sugar
- 1 can (395 grams) sweetened condensed milk
- 2 Tbsp golden syrup
- 200 grams white chocolate melts
- 4 Scoops (32 grams) of Puraz Raw Collagen
- ½ tsp vanilla essence
- ½ tsp salt
Notes:
The chocolate melts are found in the baking section of the supermarket. It makes a huge difference to the outcome to use these melts instead of regular white chocolate.
Method
Prepare a baking paper lined small baking tray for thinner fudge pieces or a loaf tin for fat fudge.
Put the butter, sugar and golden syrup in a saucepan on low heat until the butter is mostly melted.
Add the condensed milk, stir to combine evenly and then bring the heat up until the mix is bubbling. You don't want it at a fast boil as this will burn the sugar, but it should be showing a few bubbles with some of them breaking.
Turn the heat down a little and set a timer for 5 minutes. Keep the mix slightly bubbling, stirring now and then to prevent burning or sticking to the bottom and sides. Use the whole five minutes. It is the entire mix coming up to heat that will allow the fudge to set properly. Make sure the butter is completely stirred in and you can't see butter streaks. If it's streaky, you'll get blobs of butter in your fudge. Mmm.
After five minutes take the pot off the heat, add the vanilla, salt and chocolate. Stir through until the chocolate is mostly melted then add the collagen last and keep stirring until all the chocolate is melted and there are no visible collagen lumps. You have to work fast at this stage as the fudge will be starting to get firm.
Pour the collagen fudge into your tin and pop that in the fridge to set for at least two hours.
Sprinkle some sea salt on the top.
There are 32 grams of collagen in the mix, so your collagen dose will depend on how many squares you end up with. For the sample mix, we cut a fat collagen batch into 16 pieces, each containing a pretty decent two grams of collagen.
Storage:
Given that you may wish to make this for your favourite Aunty, don't be tempted to put it under the tree, or she'll open a package of collagen fudge sauce (still delicious TBH). Once made, keep your collagen fudge in the fridge. It should be good there for a maximum of three weeks. This type of fudge does soften when warm so if you like a firm fudge, dispense from the fridge.
If you make this fudge, tag us #puraznewzealand on instagram and we'll share your efforts.