Recipe by Eloise Head, photography by Faith Mason.
Makes 64 pieces
This is my all-time favourite fudge 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 5 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).
20 minutes plus 3-4 hours chilling
Ingredients
397-gram can condensed milk
120 grams unsalted butter
250 grams light brown sugar
270 grams white chocolate, broken into pieces
½ teaspoon flaky salt + extra for sprinkling
Equipment
Line a 20cm (8in) square baking tin with nonstick baking paper.
Method
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 64cm x 2.5cm 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, $50) Photography by Faith Mason.
