| Servings | serves |
Ingredients
- 500 grams Caster Sugar
- 375 ml Evaporated Milk
- 200 grams Dark Chocolate chopped
- 50 grams Butter chopped
- Sea Salt Flakes for sprinkling
Ingredients
| |
Instructions
- Line the base and sides of a 20cm square cake tin with baking paper. Put sugar and evaporated milk in a saucepan over a low heat and stir until sugar dissolves. Bring to the boil, then reduce to a simmer, being careful mixture doesn't boil over. Stir often for 15-20 minutes until mixture reaches 110-115°C on a sugar thermometer, or when a teaspoon of mixture dropped into cold water forms a soft ball. Remove from heat. Allow to stand for 20 minutes to cool.
- Add chocolate and butter and stir until melted and combined. Transfer mixture to an electric mixer and beat for 4-5 minutes until mixture lightens in colour and becomes creamy. Pour into tin and allow to cool. Put in the fridge overnight to set.
- Remove fudge from tin by lifting edges of baking paper. Cut into squares, sprinkle with sea salt flakes and serve.
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