Now I am telling you – if you’re trying to avoid sugar: do not read on! (Rather read this or this)

However, if you want to get the recipe to the best salted toffee/fudge deliciousness EVER… then read on, my sweet-toothed friends.

(Recipe below!)

I generally try and avoid sugar (for health reasons, of course) but I was having a massive craving for something sweet and creamy which made me think of my childhood. We used to make fudge in the microwave and oftentimes I would land up burning myself terribly – blisters and all…

This recipe is for the Thermomix (MUCH safer) but it can be made in the microwave as well (recipe for microwave below Thermomix recipe).

SO…

You will need:

• 200g Milk Chocolate
• 1 Can Condensed Milk
• 75g Golden Syrup
• 125g Butter
• 120g Brown Sugar
• 5 Pinches Sea Salt
• A sedative to calm your nerves – if you have any control, one piece won’t hurt!

Let’s Bake!

1. Start by chopping your chocolate for 6 seconds at speed 5.
2. Remove the chocolate from the bowl. Don’t worry about cleaning the excess.
3. Place all of your sugary goodness into the bowl (NOT the chocolate) and cook for 8 minutes at 100 degrees celcius at speed 3. (WITHOUT measuring cup)
4. Scrape down the sides of the bowl if need be!
5. Cook for 20 minutes, VEROMA, Speed 3. (WITHOUT measuring cup)
6. Add the chopped chocolate to the misture and mix for 20 seconds (or un till all the chocolate has melted) at speed 4.
7. Pour the mixture into a lined square (20cmx20cm) tray and place in the fridge for an hour.
8. Slice into desired bite size pieces. The smaller the better in my opinion! Then you won’t feel as bad when you have a few…

Tips:

1. White chocolate can be used in place of milk if so desired.
2. Add more salt once you place it into the dish for a more salty toffee.

IF USING THE MICROWAVE:

1. Place all the ingredients (apart from the chocolate) into a microwaveable bowl (do NOT stir)
2. Microwave on high for 15 minutes – stirring every minute. You may need less time than this so watch until it starts to look deliciously ‘caramelised.’
3. Add your chopped chcolate and mix until well combined.
4. Pour the mixture into a lined square (20cmx20cm) tray and place in the fridge for an hour.
5. Slice into desired bite size pieces. The smaller the better in my opinion! Then you won’t feel as bad when you have a few…

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