Ingredients
Units
Scale
- 4 cups semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 1 TSBP corn syrup
- 1 TSBP butter
- 1/2 cup dried banana chips
- 2 TBSP dulce de leche
- 1/2 cup broken shortbread cookies/ graham crackers/digestive biscuits
- 1/2 cup chopped butter toffee candy/ honeycomb
Instructions
- Start off by adding the chocolate chips, sweetened condensed milk and butter into your bowl.
- Place the bowl of ingredients into the microwave and blast it for 40 second intervals. Make sure to remove the bowl each time to stir the ingredients.
- Once all the chocolate has melted, give the ingredients a good stir with the spatula. The condensed milk and butter should all melt in easily.
- Add in the corn syrup and stir again. The fudge mixture should be very thick at this point- almost pulling away from the sides of bowl.
- Wait 5 minutes for the fudge mixture to cool slightly, so that the biscuits and candy don’t become soggy or melt.
- Now combine in the dried banana, the biscuits and chopped candy.
- When these are thoroughly combined you will be able to add in 1 TBSP dulce de leche.
- Pour half of the fudge mixture into the prepared pan.
- Swirl the rest of dulce de leche into the fudge mixture, this way the caramel doesn’t get lost in the mix and keeps its integrity.
- Smooth the fudge over evenly with you spatula.
- Top with your leftover banana chips, biscuits and candy. Press them in gently so they don’t come off easily when cutting.
- Let it cool completely before leaving it to chill it in the fridge.
- After it has been left to chill in the fridge and the fudge is set, take it out and leave to sit on the counter top for 10 minutes. As there are quite a few textures in this banoffee fudge recipe it will be hard to cut through.
- Take the fudge out the baking tray onto a cutting board.
- Cut through the fudge with a sharp knife. You should get 36 squares out of this recipe.
- Store in an airtight container for up to 2 weeks.
