• sandrabrandalise



One word….rich!

The sweetened condensed milk , boiled, makes 'dulce de leche' and for anyone who has a sweet tooth, this is magic!

A rich caramel fudge that I don't think anyone has ever disliked! Topped with dark smooth chocolate….well say no more!

Yes, very rich in the calorie department, but cutting the bars into bite-sizes will reduce the intake (that’s if you don't go for seconds!) 

Hope you enjoy


Makes 16 bars or 32 bite size

2 x 250g packets of scotch finger biscuits

1/4 cup maple syrup

1/2 cup brown sugar

250g butter, chopped

2 x 395g can sweetened condensed milk

300g dark cooking chocolate, chopped

1/2 cup pouring (fresh) cream

Grease a 5cm deep, 20cm x 30cm slab pan. Grease pan and line with greaseproof paper.Allow a 2cm over hang at both long ends. This will make it easier to lift out.

Place biscuits in a single layer to cover the base of the tray. Break biscuits to fit if necessary. Process the remainder of biscuits to fine crumbs. Combine maple syrup, sugar, butter and condensed milk in a heavy based saucepan. Cook stirring over low heat for approx 5mins until the butter has melted. Increase heat to medium, stirring at all time, allow it to come to boil. Boil until thickened, stir in the crumbed biscuits.

Pour mixture over the biscuit base and spread evenly.

Refrigerate overnight or 4hrs+, until completely set.

Please chocolate and cream ion a saucepan over low heat. Stirring at all times until chocolate is dark and smooth in texture. Spread chocolate over chilled caramel. Refrigerate until firm ( approx 4hrs) cut into slices. Ready to serve.

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