Ingredients
Shortbread base:
- 175g softened butter
- 90g golden caster sugar
- 175g plain flour
- 75g cornflour
- ¼ tsp fine sea salt
Fudge topping
- 450g white chocolate chips
- 1 can Carnation condensed milk
- 1 tsp vanilla extract
- Oil based food colouring (I used purple and orange)
- Halloween sprinkles and chocolate balls
- Edible eyes
- Black food colouring
Tools
- 20cm (8in) square baking tin, greased and lined with baking parchment on the base and sides.
- Kenwood stand mixer with kMix attachment.
Method
- Preheat oven to 180ºc fan/200C
- To make the base, mix the butter, sugar and vanilla together until just combined.
- Mix plain flour, cornflour and salt together, then tip into mixer and bring together until starting to go into a breadcrumb consistency with some clumps forming.
- Tip into the tin, press down (top tip use another square tin and baking paper to get it flat) pierce with a fork and bake for about 22-25 mins until going dark golden and crisp, leave to cool for a a bit while making the fudge.
- Divide the chocolate into two bowls equally and divide the condensed milk exactly between them.
- Melt in the microwave in 20-30 second bursts, stirring frequently until it’s all melted.
- Add some vanilla and colouring to each bowl, mix until smooth then add blobs of the colours over the biscuit. Swirl to marble.
- Top with the Halloween sprinkles, eyes and large chocolate balls if you have them (or chocolate buttons work well), pressing them gently into the fudge.
- Chill the fudge for 1-2 hours or until completely set before adding any black for the eyes with a small paintbrush.
- Cut into squares to serve.
