Cake Stall...Check!

Yesterday was a day of baking for the cake stall. I am so proud that I have completed my first volunteer job for our Neighbourhood Centre.

To pack my goodies I made origami boxes out of some white copy paper. It worked out really well. Here is the tutorial I used - super easy.

I baked hummingbird cakes, the famous white chocolate and macadamia biscuits, melting moments, chocolate crackles, coconut ice, chocolate fudge and this little beauty below.

Creamy Caramel Fudge

2 x 395g cans condensed milk

2 cups brown sugar

250g butter, chopped

1/3 cup liquid glucose

1/4 cup golden syrup

400g white cooking chocolate

: Place condensed milk, sugar, butter, glucose and golden syrup in a bowl

: Microwave on 70% power, uncovered, for 8-10mins stirring every 2 minutes with a whisk. Do this until the mixture comes to the boil.

: Microwave on 70% power for a further 5-6 mins, stirring every minute with a wooden spoon. You want your mixture to be thick and golden.

: Stand mixture for 2 mins until bubbles subside.

: Add white chocolate and stir until it melts.

: Pour mixture into a pan lined with baking paper.

: Stand at room temperature for 3 hours and then refrigerate until set.

Enjoy!