"This is my all-time favourite fudge recipe flavour. It’s sweet, creamy, salty and crumbly all at the same time. It just melts in your mouth with a burst of flavour. It only requires five ingredients and it’s super quick and easy to make. Perfect as a gift (if it makes it out of the house without being eaten that is)."
Makes 64 pieces | Time: 20 minutes plus 3-4 hours of chilling time
Ingredients
1 x 397g (14oz) can condensed milk
120g (4.5oz) unsalted butter
250g (11⁄4 cups) light brown sugar
270g (9.5oz) white chocolate, broken into pieces
1⁄2 tsp flaky salt + extra for sprinkling
Method
- Line a 20cm (8in) square baking tin with nonstick baking paper.
- Put the condensed milk, butter and sugar into a large saucepan and warm over a low–medium heat, stirring constantly with a rubber spatula until everything has melted and the sugar has dissolved. Turn up the heat to medium–high and continue to stir until the mixture bubbles constantly
and thickens.
- Add the white chocolate and salt and stir continuously until the chocolate has melted and the mixture is thick and smooth. It should peel away from the bottom and sides of the pan when you stir the mixture or tilt the pan. If it still looks runny, continue to cook until it thickens.
- Pour the mixture into your prepared tin and smooth it out to the edges, then sprinkle over flaky salt and chill in the refrigerator for 3–4 hours until set. Cut into 64 x 2.5cm (1in) squares and enjoy!
- Store in an airtight container in the refrigerator for up to 5 days.
Extracted from Fitwaffle's Baked In One by Eloise Head (Ebury Press, £22) Photography by Faith Mason
