Creme Brulee White Chocolate Fudge

150ml evaporated milk
55grams of butter
2 cups of sugar
200g white marshmallows
350g white chocolate chips

1. Line a loaf tin with foil and using a pastry brush, brush a flavourless oil (eg rice bran, grapeseed or a mild olive oil) on the base and sides of the foil. In a large heavy based saucepan on low heat, dissolve sugar with milk and butter. Clip the sugar thermometer to the pan Increase heat to just below medium. Whilst stirring wait until the mixture reaches 238F/118°C (soft ball stage). Be patient, it takes about 10 minutes and the thermometer will sit on 220-230 for what seems like forever. You may get little caramelised bits floating to the top. Knock back the heat a little if there are too many.

2. Remove from heat and immediately stir in chocolate chips and marshmallows. Stir with wooden spoon to smooth out mixture. Immediately place in prepared tin (it sets relatively quickly).

3. While still in tin but set, sprinkle some sugar on top and blowtorch. Cut into squares when completely set using a lightly oiled knife.