Butterscotch Fudge

Instructions

1. 1

   Preheat your oven to 150°C (300°F) and line an 18x18 cm baking tray with parchment paper.

   Tip: Use a thermometer to ensure the perfect temperature.

2. 2

   Melt the butter and dark chocolate bars in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be patient and stir constantly to avoid burning the chocolate.

3. 3

   In a medium saucepan, combine the granulated sugar, light brown sugar, and butterscotch syrup. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

4. 4

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 115°C (237°F) on a candy thermometer.

   Tip: Be careful not to overcook the mixture, as it can quickly turn into caramel.

5. 5

   Remove the saucepan from the heat and stir in the sweetened condensed milk, vanilla extract, and sea salt until well combined.

   Tip: Let the mixture cool slightly before proceeding.

6. 6

   Add the melted chocolate and butter mixture to the saucepan and stir until fully incorporated.

   Tip: Use a spatula to scrape the sides and bottom of the pan to ensure all the chocolate is melted.

7. 7

   Pour the fudge mixture into the prepared baking tray and smooth the top with a spatula.

   Tip: Tap the baking tray gently to remove any air bubbles.

8. 8

   Sprinkle the chopped almonds and baking powder over the top of the fudge.

   Tip: Use a spatula to spread the toppings evenly.

9. 9

   Refrigerate the fudge for at least 30 minutes, or until set.

   Tip: Cut the fudge into desired shapes using a sharp knife or cookie cutter.

10. 10

    Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Use a spatula to spread the melted chocolate over the top of the fudge.