400g Sweetened Condensed Milk
1 cup brown sugar
1/4 cup golden syrup
125g cultured butter, cubed
180g of white chocolate, grated
1 generous teaspoon of Truffle Paddock ‘Salt of the Earth’ truffle salt
Step 1 Grease a 4cm deep, 20cm (base) square cake pan. Line with baking paper, ensuring overhang of at least 2cm for easy removal)
Step 2 Place condensed milk, sugar, golden syrup and butter in a small saucepan over a low heat. Warm mixture, stirring, without boiling, for at least 5 minutes or until mixture is glossy and sugar has dissolved.
Step 3 Increase heat to medium. Bring to a gentle simmer, stirring. Cook, stirring constantly until mixture thickens and comes away from side of pan. Remove from heat. Stir in chocolate until combined and melted. Spoon into prepared pan. Smooth top. Sprinkle with truffle salt, pressing in with the back of a spoon to secure. Set aside until cool. Cover and refrigerate until set.
Step 4 Cut into 2.5 cm pieces. Serve.
Pair with a Truffle Ale or Cider, a tokay or a tawny port.