Apologies to you all I made this during last week and promised you all on face book that I would have it on here by Saturday but seems I have had a bit of a manic mum week.
This is a favourite for my kids and my In-laws especially the fudge. You will need a large tray or use two trays. I used my brownie tin which is small and a baking tray.
What you need:
Shortbread:
120g caster sugar
500g unsalted butter at room temperature.
500g plain flour
Fudge topping
150g unsalted butter at room temperature
100g golden syrup
150ml whipping cream
150g chocolate
2 tsp vanilla extract
What you do:
Preheat your oven to 170 o'C and grease and line your tin. I used a baking tray and a brownie tin. Make sure that when you line it the grease proof sticks up at the sides.
Short bread:
In a large bowl put in your butter. I had to mash mine about a bit to make it soft even though I had left the butter out to come to room temperature.
Beat the sugar and butter until combined.
Fold in your flour until it is combined. I did this bit using my hand.
Transfer to your tins and flatten down (very lightly do this with your hand)
Place in the fridge for at least 10 minutes.
Bake in the oven on the middle shelf for 20 to 25 minutes or until the top is golden brown.
The one in the brownie tin took 35 minutes as that was a lot thicker.
Remove from the oven and leave to cool in the tin.
Fudge topping
In a large sauce pan put your butter, golden syrup, cream, chocolate and sugar.
Put in your sugar thermometer and cook over medium heat until it reaches 100 o'C. You will need to stir this occasionally with a wooden spoon.
Once it has reached 100 o'C use a clean pastry brush dipped into water to brush off any sugar that may be attached to the sides.
Bring your mix to 120 o'C on your sugar thermometer. Once it reaches this heat remove your pan from heat.
Pour your mixture into a metal mixing bowl and add the extract whisk until the fudge cools down
and starts thickening up. I whisked mine by hand and did not pour it until I could feel the bowl starting to cool.
While it is still pourable pour it over your shortbread, use a spatula to spread it and let it set.
Once it is cool and the fudge has set remove from the pan and cut into squares.
I then place mine in the fridge as the fudge was still a bit soft. Once it had been in there a while it was fine.
Happy Baking
Shelly.
xxxx
This is a favourite for my kids and my In-laws especially the fudge. You will need a large tray or use two trays. I used my brownie tin which is small and a baking tray.
What you need:
Shortbread:
120g caster sugar
500g unsalted butter at room temperature.
500g plain flour
Fudge topping
150g unsalted butter at room temperature
100g golden syrup
150ml whipping cream
150g chocolate
2 tsp vanilla extract
What you do:
Preheat your oven to 170 o'C and grease and line your tin. I used a baking tray and a brownie tin. Make sure that when you line it the grease proof sticks up at the sides.
Short bread:
In a large bowl put in your butter. I had to mash mine about a bit to make it soft even though I had left the butter out to come to room temperature.
Beat the sugar and butter until combined.
Transfer to your tins and flatten down (very lightly do this with your hand)
Place in the fridge for at least 10 minutes.
Bake in the oven on the middle shelf for 20 to 25 minutes or until the top is golden brown.
The one in the brownie tin took 35 minutes as that was a lot thicker.
Remove from the oven and leave to cool in the tin.
Fudge topping
In a large sauce pan put your butter, golden syrup, cream, chocolate and sugar.
Once it has reached 100 o'C use a clean pastry brush dipped into water to brush off any sugar that may be attached to the sides.
Bring your mix to 120 o'C on your sugar thermometer. Once it reaches this heat remove your pan from heat.
Pour your mixture into a metal mixing bowl and add the extract whisk until the fudge cools down
While it is still pourable pour it over your shortbread, use a spatula to spread it and let it set.
Once it is cool and the fudge has set remove from the pan and cut into squares.
I then place mine in the fridge as the fudge was still a bit soft. Once it had been in there a while it was fine.
Happy Baking
Shelly.
xxxx
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