Curtis Stone’s granny Maude’s fudge

STEP 1

Position a rack in centre of oven and preheat to 160°C (140°C fan-forced). Line a baking tray with baking paper. In a bowl, whisk the flour and salt. In a separate bowl, using an electric mixer on medium-high speed, beat the butter and icing sugar for 3 mins or until light and fluffy. Add flour mixture and beat on low speed until blended. Dust fingers with flour. Transfer dough to the lined tray and press into a 20cm x 25cm rectangle. Prick dough all over with a fork. Bake for 25 mins or until the shortbread is golden brown. Set aside to cool completely.

STEP 2

Line a 3cm-deep, 22cm x 33cm baking pan with baking paper, allowing sides to overhang. Break shortbread into 2.5cm pieces and sprinkle over the pan.

STEP 3

To make the fudge, in a large heavy-based saucepan, stir the sugar, milk and butter with a wooden spoon over medium-low heat for 6 mins or until the sugar dissolves and the mixture begins to simmer. Add the condensed milk and bring to the boil. Reduce to a simmer. Cook, stirring constantly, for 25 mins or until the mixture is caramel in colour and reaches 120°C on a sugar thermometer. Using the wooden spoon, beat mixture for about 10 mins or until the fudge thickens but is still pourable.

STEP 4

Pour fudge over shortbread pieces in the pan. Set aside at room temperature for 2 hours or until set (fudge should be firm with a slightly grainy texture). Break the fudge into small pieces.