Demerara Toffee Fudge Bars with White Chocolate and Sea salt
The Kate Tin
The Kate Tin
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Shortbread base
  • 150 g cake flour
  • 30 g cocoa powder
  • 130 g butter
  • 60 g Natura Light Demerara Sugar
  • 130 g milk powder
  • 150 g Light Demerara Sugar
  • 210 g salted butter
  • 100 g Natura Dark Demerara Sugar
  • 160 ml boiling water
  • 200 g white chocolate
  • Sea salt flakes
  • 1-2 minutes or until smooth and combined. Pour into a saucepan and stir continuously over a low heat until all the sugar has dissolved.

Instructions

Comments

Log in or Register to write a comment.