Should I even bother typing an intro to this? I mean, with a title like that, I know you’re already thinking ‘Get in mah belleh!!!’ and working out how you can get to the shops and back in the quickest amount of time. I’m thinking it too. ‘Cos I know how flipping amazing these are!

I’ve used the crunchy caramelly Natura Demerara sugars for the job (Demerara sugars is crystallized from the first press of sugarcane juice). The Light Demerara is perfect for shortbread – the texture is fine (like wiggling your toes in beach sand!) so it dissolves while baking but still adds flavour. The Dark Demerara has gorgeous amber crystals (so pretty I used them as decoration on top of the white chocolate) which are perfect  for making a kick-ass caramel fudge. I’ve realised that sugar is so much more than just adding sweetness and using proper unrefined sugar will add heaps of  flavour to your baking!
In my opinion, the best part, is the sexy off-cuts! I pretty much spent the entire morning munching on them while shooting – don’t think for a second they made it back into any sort of storage container (what is this ‘storage container’ you speak of? What is it used for?!).  Well, now my camera is covered in fudge… Wait, my camera is covered in fudge!
Now, go bake yourself happy while I contemplate whether licking my camera is socially acceptable…

P.S. This is what was left of the batch:

 

Demerara Fudge Bars with White Chocolate and Sea salt

Makes 16-20

 

Cocoa 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.

Disclaimer: This post has been sponsored by Natura Sugars who produce a range of really special sugars that are unrefined and made according to traditional Mauritian sugar-making techniques. The sugars are non-GM, non-irradiated and unbleached with no preservatives, colourants or syrups added which basically means they are pure, natural and packed with flavour! 

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