About this recipe:A great way to combine buttery shortbread with creamy fudged topped off with dark rich chocolate. I made this dish as an experiment which turned out to be a huge hit with family and friends. The dish has three parts; first is the creation of the shortbread, second is making the creamy fudge layer and finally the addition of the dark chocolate topping.
Grease either a deep 20cm square cake tin or a deep 23cm round cake tin and line with baking parchment.
Combine all of the shortbread ingredients in a food processor and mix until a smooth dough forms. Transfer to the prepared cake tin and gently smooth out to get an even thickness. Chill in the fridge for 30 minutes.
Preheat the oven to 170 C / Gas 3.
Bake the shortbread in the preheated oven for 20 to 25 minutes. The shortbread base is cooked once the top has started to turn a golden brown colour. Remove from the oven, place on a cooling rack (still in the tin) and leave while you prepare the chocolate topping and creamy fudge.
For the chocolate topping:
Before you start making the fudge prepare the dark chocolate topping by melting the chocolate in a double boiler or over a pan of barely simmering water.
For the fudge:
Into a saucepan over a medium heat, combine all of the fudge ingredients and stir until the sugar has completely dissolved.
Put the thermometer into the mixture and increase the heat to high to bring it to the boiling point. Keep the mixture on a rolling boil, stirring occasionally to stop the mixture catching on the base of the pan, until the temperature reaches 116 degrees C. This is referred to as the "balling stage " because if you drop a small amount of fudge into cold water it will form a ball. Remove the pan from the heat and leave the mixture to cool to a temperature reading of 110 degrees C which takes about 5 minutes.
Now beat the mixture with a wooden spoon keeping the thermometer in the pan until the mixture reaches 60 degrees C. You will feel the mixture change texture as it cools because it stiffens and looses the glossy sheen.
Remove the thermometer and beat the fudge for a few minutes.The beating stage creates small sugar crystals in the fudge which give it the smooth creamy texture.
When the fudge is ready pour it on top of the shortbread base and spread to achieve a smooth finish. Let the fudge layer cool for 5 minutes before adding the dark chocolate topping. Pour the chocolate onto the fudge and spread to achieve a smooth finish.
Leave the tin in a cool place (not the fridge) to allow the various layers to cool before lifting the millionaires shortbread out of the tin, using the baking parchment to help you, and cutting into squares or triangles. Make a cuppa and sit down and enjoy a millionaire's shortbread slice!