for those on diets look away now
Ingredients
Makes: 20 chocolate fudge squares
For the shortbread:
170g plain flour
60g caster sugar
120g butter
300 ml milk
For the fudge
350 g caster sugar
100 g unsalted butter
1 tsp vanilla extract
Preparation method
Prep: 30 mins
Cook: 20 mins
Extra time: 1 min, cooling
1.Preheat oven to 170 degrees C or gas mark 4. Lightly grease or line a 18cm square cake tin.
2. For the shortbread: Sieve the flour and sugar into a large bowl. With clean hands, rub the butter into the mixture until it comes together in dough. Press it into the bottom of the cake tin, spread evenly and prick with a fork all over. Bake for 15-20 minutes or until golden brown.
3. For the fudge: While the shortbread is baking, Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted. Bring to the boil and boil for 15-20 minutes, stirring all the time. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears. Then pour it over the shortbread.
4. Allow it to cool for 30 minutes or so, then pour over melted chocolate. Transfer to fridge for another 30 minutes or so to set before slicing into squares.
5. They will keep for 5 days if stored in an airtight tin, don't keep in the fridge .
Melt the chocolate in a microwave by checking and stirring every 10 seconds, or in a bain marie if you prefer.
Use a mixture of different chocolate if you like - try mixing dark/milk/white and swirl together. Pour over the fudge shortbread and allow to set.
Topic: Fudge? (Read 7559 times)
