Yield: 20cm square pan
395g can sweetened condensed milk
1 cup brown sugar
2 tablespoons glucose syrup
125g butter, chopped
180g dark chocolate, finely chopped
3 teaspoons instant espresso coffee powder
Cocoa powder, to serve
- Grease pan a 4cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
- Place condensed milk, sugar, syrup and butter in a saucepan over low heat. Cook, stirring, without boiling, for 10 minutes or until mixture is glossy and sugar has dissolved.
- Increase heat to medium-low. Bring to a simmer, stirring. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and comes away from side of pan. Remove from heat. Stir in chocolate and coffee powder until combined and chocolate melted. Spoon into prepared pan. Smooth top. Set aside for 30 minutes. Cover with plastic wrap. Refrigerate for 6 hours or until firm.
- Cut into pieces. Dust with cocoa. Serve.