Makes 80 squares. Allow 6 hours for setting time.
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
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.
Please buy good quality baking chocolate (not of the eating variety in the chocolate isle) for this recipe. I know it is expensive but they are always on special at Christmas time. The quality of cheap homebrand products are not up to standard. I recommend Cadbury or the Nestle Plaistowe range. Follow the recipe as stated, make sure your chocolate is finely chopped (not in squares) and you will have a to -die -for fudge!