Demerara Fudge Bars with White Chocolate and Sea salt

Makes 16-20

Shortbread base

150g cake flour

30g cocoa powder

130g butter, cut into blocks

60g Natura Light Demerara Sugar

Demerara Filling

130g milk powder (full-fat if possible)

150g Light Demerara Sugar

210g salted butter

100g Natura Dark Demerara Sugar

160ml boiling water

Topping

200g white chocolate, melted

Sea salt flakes

Dark Demerara Sugar, for sprinkling

Grease and line a 20 x 20cm baking tray with baking paper. 

Preheat the oven to 180 degrees celsius (160 if you’re using a fan-forced oven).

Combine the flour, cocoa, sugar and butter in a mixer fitted with a paddle attachment and mix until it forms a soft dough. Alternately, get your fingers dirty and rub all the ingredients together until well combined. 

Press the dough into the prepared baking tin and prick the base with a fork. 

Bake for 20 minutes or until golden. Allow to cool completely. 

To make the Demerara fudge layer, place all the ingredients in a  blender and blend for 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. 

Bring to the boil and cook until the mixture turns golden brown and reaches soft ball stage (118C on a sugar thermometer). To test if it’s ready, drop a small amount into a small cup filled with tap water, it should form a soft, pliable ball. Remove from the heat and immediately pour over the shortbread. Allow to cool completely. 

Spread the melted white chocolate over the top of the toffee then sprinkle with a little sea salt and the Demerara sugar. Allow to set then cut into bars using a hot knife.