Ingredients

Serves 12

Fudge Bar
1 mars bar
1 tbsp butter
1 tbsp rice bubbles


Salty Caramel
740g glucose
740g sugar
28g salt
600g butter
748g milk
1600g thickened cream 35% fat


Candied Peanuts
1kg whole blanched peanuts toasted
100g butter
200g castor sugar


 

Method

Fudge Bar
Melt butter and bar.
Fold through rice bubbles.
Set in ice cube trays.


Salty Caramel
Place glucose, sugar, salt, butter and milk in a large pot and bring to the boil whisking constantly  to reach 147°C.
In the meantime scald cream in separate saucepan.
Slowly combine mixtures, being careful of the steam.
Strain mixture and allow to cool before putting into piping bags and piping into serving bowls.


Candied Peanuts
Chop nuts into small pieces and shake out excess dust through a chinois.
Melt butter in a large pot and add nuts.
Heat until nuts are hot before dusting with sugar.
Stir continuously until nuts are well coated.
Remove from pot and place on silicon paper to dry and cool.


To serve, layer ingredients in bowls with your choice of coconut ice-cream, homemade-style honeycomb, cherry puree and marshmallows.