I’m reposting this fudge block after a weekend of birthday parties and morning teas to cater for, it saved my life and to be honest, I made triple quantities.
OK, not the healthiest of treats but oh, so delicious!
Unfortunately, they don’t last long so I use the quantities below which are actually double the original recipe but with hungry boys in the house it’s sometimes to use the more is less mantra!
If you really want a sugar hit, melt 250g milk chocolate and pour this over the cooled fudge block.
Makes 48 fingers.
200g caster sugar
450g crushed digestive biscuits
60mls golden syrup
2 x 395g tins of condensed milk
Line a 22x30cm roasting tin with baking parchment.
Weigh the biscuits into a large plastic bag.
Seal the bag and smash the biscuits with a rolling pin, young boys/men are very good at this!
In a large pan warm the butter, sugar, syrup and condensed milk. Stir constantly.
Bring this mixture up to bubbling and stir continuously for 10-15 mins until caramelised.
Add the crushed biscuits and mix well.
Spoon mixture into the prepared tin, smooth out with a palette knife or the back of a spoon.
Set aside to cool.
Once cool cut into fingers.