- 2 packages Arnotts Malt-O-Milk Biscuits
- 200 grams Butter, softened
- 60 grams golden syrup
- 400 gram can of sweetened condensed milk
- 100 grams Cooking Chocolate (milk), broken into squares
- 80 grams Copha, cubed
Grease & line a slice tin.
Add all biscuits to bowl & blits 10 sec/ Sp 6. Set aside.
Add butter & syrup, melt 3 min/ 100*/ Sp 2.
When butter & syrup is melted add sweetened condensed milk & mix 30 sec Sp 3.
Return blitzed biscuits to mixing bowl, combine 40 sec/ Sp 4.
Spread mixture into lamington tin & push down using a fork
Place in fridge while you prepare chocolate sauce.
Put copha in mixing bowl chop 20 sec/ Sp 5. Scrape down sides of bowl.
Melt 3 min/ 100*/ Sp 1
Add chocolate to melt 1 min/ 50*/ Sp 1.
Pour over Caramel fudge base and return to fridge for an hour or until completely set.
Slice into squares. Enjoy.
Caramel fudge base.
Accessories you need
I find you get the best results using the Plaistowe brand chocolate.
Arnotts malt o milk are a perfect choice here
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