Wendy's Kitchen Table

Makes 80 squares. Allow 6 hours for setting time.

 

INGREDIENTS
2 x 395g cans sweetened condensed milk
1 cup(220g) brown sugar
1/3 cup (115g) glucose syrup (see note below)
250g butter, chopped
200g good quality baking milk chocolate, finely chopped
1 cup (220g) caster sugar
300g good quality white baking chocolate, finely chopped
1 tsp strawberry or raspberry essence
Red liquid food colouring

METHOD
Grease and line a 20cm by 30cm slice pan with baking paper, allowing paper to overhang on the long sides of the pan.

TO MAKE MILK CHOCOLATE LAYER
Combine 1 can of condensed milk, brown sugar, 2 tbsp glucose syrup and half the butter in a saucepan over a LOW heat. Cook, stirring without boiling for 1o mins. Increase heat to medium. Cook, stirring constantly from 8 minutes. Remove from heat. Add milk chocolate and stir until chocolate melts and mixture is combined. Spoon into pan. Smooth top.

TO MAKE THE STRAWBERRY FUDGE LAYER
Combine 1 can of condensed milk, 2 TBSP glucose, remaining butter and caster sugar. Cook, stirring for 10 minutes on a LOW heat. Do not boil. Increase heat to medium and cook, stirring constantly for 8 minutes. Add 200g whaite chocolate, the strawberry essence and a few drops of food colouring. Stir to combine. Spoon over the chocolate mixture.

Set aside at room temperature for 6 hours or until firm. Replace remaining white chocolate in a microwave proof jug. Melt chocolate in short bursts on 50% power until melted. Pour over strawberry fudge layer. Set aside to cool. Cut into squares.