Ingredients
Base
Topping
Method
1.Line a Swiss roll tin with baking paper.
2.Crush the biscuits in a food processor (or place in a plastic bag and pulverise with a rolling pin).
3.In a saucepan, melt the butter and sugar, then whisk in the egg. Cook, stirring, until it comes to the boil. Remove from the heat and keep stirring for 30 seconds. Stir in the biscuit crumbs, walnuts and cinnamon. Press into the prepared tin and chill.
4.Rinse the saucepan to make the topping. Stir the sugar and milk together, then heat slowly until it begins to boil. Add the butter, condensed milk and golden syrup. Boil gently, stirring, for 12-15 minutes or until it turns golden-brown. Drop a teaspoon of mixture into a dish of cold water. It should form a soft ball. (See recipe tip).
5.Remove from the heat, add the salt and vanilla extract. Cool for 10 minutes, then beat with electric beaters to cool further and thicken – at least 7-10 minutes.
6.Scrape out onto the chilled base, even out with a spatula and leave to set.
7.When it has set, cut into small squares.
To check if your fudge will set, simply put a teaspoon of the mixture in cold water. You should be able to roll the mixture into a soft ball.
Note
