Millionaires shortbread. That classic and rather fantastic pairing of shortbread biscuit & thick caramel all covered in a layer of dark chocolate. What could possibly be better than that?
God damn Chocolate Fudge, that’s what! Swapping out the caramel layer for an uber-thick and ultra-sweet fudge turns this desert from being tasty but a bit boring to one that will figuratively run down the street before punching you in the face with a big bag of sugar.
This is the bake to feed to your mate’s kids just before they leave your house. This is the bake to make Jamie Oliver cry (again). The sugar content alone will mean I will have the UK tax man banging on my door before the week is done.
Fortunately, this bake will last for a week or so as long as its kept in a good air-tight container so you don’t have to eat it all at once. In fact, I would highly advise against such a foolish act.
Serve it in 1” squares and thank me for introducing this to your lives later. That’s unless I have been carted off to the dentist jail for crimes against teeth of course.
Chocolate Fudge Millionaires Shortbread
For the Shortbread
225g plain flour
175 unsalted butter
75g caster sugar
For the Fudge
400g golden caster sugar
60g cocoa powder
50g salted butter
225ml whole milk
1\2tsp vanilla paste
200g Dark Chocolate – To decorate
To make the shortbread layer, start by pre-heating the oven to 180c and line a 9” square tin with baking paper.
Place the flour, sugar and butter into a food processor and run until the mixture resembles fine breadcrumbs. Unlike when making shortcrust pastry, I find the smaller the breadcrumb texture the better.
Tip the mixture into the lined baking tin and press down with your fingers. You want to make sure it is as even as possible. Place into the pre-heated oven for 30mins until it turns a lovely golden colour. Remove from the oven and leave to cool.
Whilst it is cooling, make the fudge. Start by putting the sugar, milk and cocoa into a large saucepan over a medium heat. Stir the mixture to combine before leaving until it reaches 115c. Use a sugar thermometer to help.
Remove from the heat and cool until the mixture is no longer bubbling. Stir in the butter and vanilla. Continue stirring until the mixture loses its glossy look and starts to look more matt.
Pour the fudge straight over the shortbread mix and use a small pallet knife to help spread it into all the corners. Again, this should be as even as possible. Place into the fridge to set for at least 30mins.
Melt the remaining chocolate in a bowl over a pan of simmering water. Once completely melted you can pour over the fudge layer. At this point you could decorate the top with anything you so choose, from nuts to cream eggs, but I would advise against going for anything too sweet as the fudge brings enough sugar to the table as it is!
Place into the fridge to harden for 10mins before using a hot knife to help you cut it into 1” squares.