Dolly Mixture Fudge Squares

This great recipe is brought to us by the great folk over at Dean's Shortbread and with June being Candy Month what better recipe than Dolly Mixtures Fudge Squares?

Does anyone remember dolly mixtures…? Those tiny, brightly coloured fondant sweets from childhood days? We've given them a bit of a revival in our Dolly Mixture Fudge Squares recipe, ideal for a baking session during the Easter break. Go on, give it a try!

Ingredients:
200g Dean's shortbread, crushed into crumbs
175g caster sugar
125g butter
1 x 397g can Nestle condensed milk
2 tbsp golden syrup
120g dolly mixtures
150g white chocolate
Coloured sugar strands or sprinkles to finish

Method:

• Line an 18 x 32cm baking tin with baking parchment
• Place the butter, sugar, syrup and condensed milk into a heavy based saucepan. Melt over a low heat. Once melted, bring to simmering point and continue to cook for 6 minutes, stirring all the time
• Remove the pan from the heat and stir in the shortbread crumbs. Pour into the prepared tin, spread out evenly then leave to cool slightly. While still warm, scatter over the dolly mixtures and press down into the fudge mixture. Smooth over the top with the back of a spatula.
• Melt the white chocolate then spread evenly over the top - finish with a sprinkling of coloured sugar strands.
• Place in the fridge to chill completely before cutting into small squares.

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