English Peanut Fudge with Fleur de Sel

Put the sweetened condensed milk together with the sugar, honey and butter into a large pan and heat the mixture over medium heat, stirring constantly, until everything has dissolved. Then turn up the heat a little and continue reducing the mixture – stirring the whole time so that nothing burns. As soon as the mixture becomes thicker and slowly starts to come away from the edge of the pan, it has the right consistency.

Admittedly, this exact moment is the hardest part of the whole recipe. If you heat the toffee too much and wait too long, it becomes dry and crumbly; if you're too impatient while reducing, it stays too soft later on. So it may well take you a try or two – don't let that put you off in the slightest.

Take the caramelised condensed milk mixture off the heat, chop the Dulcey couverture into small pieces and add them to the still-hot caramel mixture. Then stir everything well with the Whisk until a homogeneous fudge forms.

Lay a sheet of baking paper on a Cake tin, place a Baking frame of 24 × 24 cm on top and pour in the warm toffee mixture – it should spread out nicely on its own. Scatter the salted, roasted peanuts over it and press them in lightly. Then the whole thing goes to chill for approx. 20 minutes.

As soon as the fudge has cooled down a little, pour the tempered Dark couverture over it and spread it well with a Rubber scraper. Alternatively, you can tap the tin lightly on the work surface – then the chocolate spreads out on its own.

Finally, scatter a little sea salt – Fleur de Sel – over the couverture and then let it set completely.

So that you can cut the fudge cleanly into 3 × 3 cm squares, briefly heat the blade of a sharp knife beforehand with the Bunsen burner – that way you cut cleanly through the chocolate layer without it splintering.