Maple Fudge Milkshake

For the maple fudge

• 240ml sweetened condensed milk
• 200ml pure maple syrup (preferably amber maple syrup for its rich taste)
• 120g unsalted butter, roughly chopped
• 300g white chocolate, broken into pieces
• Pinch of sea salt

For the milkshake

• 10 scoops vanilla ice cream
• 300ml whole milk
• 10 maple fudge squares
• 1 pinch sea salt

Topping

• Whipped cream, from a spray can
• 4 pieces maple fudge
• 2tbsp pure maple syrup (preferably amber for its rich taste)

To make the fudge

1. Grease an 8inch square baking tin and line with baking paper.
2. Place condensed milk, maple syrup and butter into a large saucepan over a low heat. Continuously stir until combined and the butter has melted.
3. Turn up the heat to medium and continue to stir until the mixture is simmering and starts to thicken. This may take 8-10 minutes. Stir continuously, especially around the edges.
4. Remove the caramel mixture from the heat and stir in the white chocolate until all the chocolate has melted.
5. Pour the fudge mixture into the lined tin and level with the back of a spoon.
6. Sprinkle salt over the top. Leave to cool completely.
7. Once cooled, place in the fridge for 3-4 hours to set or overnight.
8. Cut into 1cm squares to serve. Store fudge in the fridge.

Assembly

1. Put vanilla ice cream, milk, 10 maple fudge squares and sea salt into a blender.
2. Blend for a few minutes until completely smooth then pour into two tall glasses.
3. Decorate with whipped cream, maple fudge squares and a drizzle of maple syrup.