Gooey Condensed Milk Fudge

Directions

• Line a lamington tin with baking paper – allowing for an overhang at both ends (this makes it easy for the fudge to be removed from the tin).
• In a large microwave-proof bowl, pour in the two tins of Condensed Milk, the brown sugar, the butter, the glucose and golden syrup.
• Cook uncovered on MEDIUM-HIGH (70%) for 8 – 10 minutes, stirring with a whisk every two minutes or so until the mixture boils.
• Once the mixture boils, cook for a further 5 – 6 minutes on MEDIUM-HIGH, stirring with a wooden spoon every minute until the mixture boils and becomes golden.
• Remove the mixture from the microwave and allow it to sit for two to three minutes (make sure you place it on a cutting board so it doesn’t burn your bench top).
• Add the White Chocolate Buds and mix until they have all melted into the mixture and it is smooth.
• Sprinkle the salt flakes and stir in (just a teeny tiny bit).  The salt flakes enhance the flavour of the sweetness.
• Pour the Condensed Milk Fudge into the prepared tin and allow it to cool and see at room temperature (it takes about three hours).
• Then pop in the fridge overnight.
• Cut the Condensed Milk Fudge into bars and wrap each one in baking paper to prevent sticking.
• Keep in the fridge until consumed.