Makes: 48 pieces, 1.5″ x 1.5″ each
Tray size: 12″ x 9″ x 2.5″
Ingredients for the Base:
- Plain Flour – 230 grams
- Castor Sugar – 110 grams
- Butter – 230 grams
- Semolina – 100 grams
- Vanilla – 2 teaspoons
- A tiny pinch of salt
Method for the Base:
- Grease and line a 12″ x 9″ tray. Ensure that you have sufficient baking paper sticking out beyond the top edges of the tray to use as handles and pull out the finished product.
- Add the plain flour, castor sugar, butter, semolina, vanilla and a tiny pinch of salt to the bowl of a stand mixer. Using the dough attachment beat the flour mix until it more or less form a ball of dough.
- Empty the contents on to the prepared tin, spreading the mixture with your hands as evenly as you can all across the tray.
- Randomly poke holes all over the base and bake in the centre of a preheated oven at 160°C for 40 minutes or until the top turns a very light brown.
- Remove the tray from the oven and leave to cool completely.
Ingredients for the Caramel Fudge:
- Condensed milk – 400 grams
- Butter – 175 grams
- Castor sugar 175 grams
- Honey – 5 tablespoons
- A Tiny pinch of salt
Method for the Caramel Fudge:
- When making the Caramel Fudge Do not leave it unattended.
- To a a deep saucepan on low heat add all the ingredients for the fudge and mix well.
- Stir until the it turns bubbly, scraping off any fudge from the inner edges of the sauce pan and ensuring that it doesn’t burn.
- The mixture will bubble away within 10 minutes (careful of splutters), continue stirring until it turns thick, brown and very fudgy.
The fudge turns bubbly in 8-10 minutes 
Cook it stirring constantly until it turns brown and spread it over the cooled Base in the tray
- Pour this Caramel Fudge over the Base layer in the tray and set aside to cool completely.
- Once cool pop the tray into the refrigerator for about an hour or two. This layer needs to be chilled before you pour on the next one.
Ingredients for the Chocolate Layer:
- Dark Chocolate – 400 grams
Method for the Chocolate Layer:
- Chop the chocolate into tiny even sized bits and melt it over a double boiler.
- Pour right away on to the chilled Caramel Fudge layer, using a spatula spread it as evenly as possibly.
Pour melted Drak chocolate over the chilled Caramel Fudge 
Drop tiny silver sprinkle’s while the chocolate is still molten
- Set aside to cool to room temperature and then refrigerate for about 2 hours before cutting it.
Notes:
- Substitute the semolina with finely powdered Almonds for a richer base.