Toffee Fudge Shortbread

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I'm a such a good mood today !  No specific reason ... just because.

One thing about being Bipolar, one has no control over your moods, so when a good {actually great, today} mood hits me, I try to enjoy every minute of it - as this can change just as quickly in the next minute .. or just maybe it will last for a while ;-)

I spend the morning with Jacobus, both my kids are M.I.A. and Roy had to go see a client today. (Think he's trying to recover from the work already done in the kitchen these past two days, haha) We listened to some 80's music, Jacobus wasn't really impressed - give him a break, he's only 21!

Other than listening to music, I looked up my Facebook page, and chatted to a couple of friends/family - even chatted to Jacobus, even though he sat in the same room as I did ... totally weird, right? Never done it before ? - chatting over FB with someone in the same room?? Try it, and check the other person's expression when he/she looks up at you, wondering what the heck is wrong with you ... see if they'll answer back personally or through cyberspace...

Back to reality - here is the recipe for the most amazing bars I've made to date { I wanted Fudge, but it had to be chewy as well, hence the name, toffee fudge }

Toffee Fudge Shortbread

Shortbread;

175g Flour

1/3 cup Caster Sugar

175g (6 oz) Butter

1.) Pre-heat oven to 160 deg C (320 deg F) - Butter a 20 x 20cm oven dish.

2.) Blend all ingredients, the dough will be very stiff - press into the prepared oven dish.

3.) Prick the top with a fork several times - bake for 30 minutes or until the edges browns.

4.) Remove from oven and cool completely.

Toffee Fudge; (** see note after recipe)

1 can (397g) Condensed Milk

1 can (use above) Water

6 cups Sugar

125g Unsalted Butter

3 TB Golden Syrup

1/4 t Salt

1/4 t Cream of Tarter

1 t Vanilla

100g Plain Chocolate, melted - to drizzle over

1.) Heat the Condensed Milk, Water, Sugar, Butter, Golden Syrup, Salt and Cream of Tarter over medium heat until the sugar has dissolved, stirring gently. 

2.) Simmer over medium heat for about 30 minutes - to get the toffee stage it should be between 108 and 110 deg C on a candy thermometer. (Add the Vanilla, stir well).

3.) At this point I poured some of the mixture over the cooled shortbread - leave to cool and set completely before cutting into cubes.

4.) Return the remaining fudge mixture to the stove and keep on simmering, stirring continuously until the thermometer has a reading of between 112 and 116 deg C (Softball stage).

5.) Pour into a well greased baking sheet - cool completely before cutting into cubes.

Once the shortbread/fudge has cooled, drizzle melted chocolate over.

**I made a large batch of Fudge as I wanted the toffee type for this recipe, as well as some leftover for normal fudge. The recipe can easily be adapted for smaller quantities.

Be warned - these little cubes are SWEET ! 

Later,

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