200g Dean's Traditional Shortbread Fingers, made into crumbs
175g Caster Sugar
125g Butter
397g Condensed Milk
2 tbsp Golden Syrup
120g Dolly Mixture
150g White Chocolate
Coloured Strands to decorate
Follow The Steps
Line a 18 x 32cm baking tin.
Place the butter, syrup, sugar and condensed milk into a heavy based pan.
Over a low heat melt the ingredients, stirring continuously. Bring to the boil and continue to simmer for around 6 minutes.
Remove the pan from the heat and stir in the shortbread crumbs. Pour the mixture into the lined tin. Allow to cool slightly before pressing the Dolly Mixtures into the fudge base. Level off with a spatula.
Leave to cool slightly.
Melt the chocolate and spread over the top of the fudge base.
Sprinkle with coloured sugar strands.
Refrigerate until completely cold then cut into small squares.
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