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Preheat oven to 180C/160C fan forced. Grease a square 20cm cake pan and line the base and sides with baking paper. Place the condensed milk, white chocolate and vanilla in a saucepan over medium-low heat. Cook, stirring, until melted and combined. Simmer, stirring constantly, for 5 minutes or until light golden in colour. Set aside, stirring occasionally, for 10 minutes to cool slightly.
Meanwhile, place the butter and dark chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir with a metal spoon until melted and combined. Remove from heat. Quickly stir in the egg, sugars, flour and salt until just combined.
Pour the dark chocolate mixture into the prepared pan. Dollop over the fudge mixture. Use a knife to create a swirled effect. Bake for 30 minutes or until a skewer inserted into the centre comes out with moist crumbs clinging. Set aside in the pan to cool completely. Drizzle with caramel topping and cut into pieces.