Directions

Preparations a day before the actual preparation:

1. place the dried chanterelles in a small bowl or cup, and pour the cold milk on top. Cover and infuse overnight in the fridge.

The next day:

1. transfer the milk and mushroom mixture to a small pot.

2. Bring the mixture to a boil or microwave it for about 2 minutes.
3. Allow the infused mixture to cool down to room temperature.
4. Once cooled, sieve the mixture to separate the liquid from the chanterelles, making sure to squeeze out all the liquid from the mushrooms.
5. In a heavy-bottomed skillet, combine the chanterelle-infused milk, condensed milk, sugar, and butter.
6. Mix the ingredients together and bring to a boil, stirring continuously.
7. Keep stirring using a wooden spoon, cooking the mixture on medium-high heat for roughly 20 minutes.
8. Check the temperature with a sugar thermometer, ensuring the caramel reaches 115°C. Alternatively, test the mixture by pouring a drop into a glass of ice-cold water. If you can shape the caramel into a ball with your fingers and it doesn't dissolve, it's at the right temperature.
9. Once the correct temperature is reached, remove the skillet from the heat and let the caramel mixture cool for a few minutes.
10. While waiting, prepare a heatproof mold or dish (about 20x20cm with at least 4 cm high edges) by lining it with a baking sheet.
11. Begin stirring the caramel intensively in a circular motion for about 5-7 minutes, or until it turns from glossy to slightly grainy in texture.
12. Pour half of the fudge mixture into the prepared mold, spreading it evenly with a non-stick spatula.
13. Sprinkle a thin layer of bilberry powder over the entire surface.
14. Pour the remaining fudge mixture on top.
15. Place another baking sheet over the fudge and press down to spread it evenly into a block shape.
16. Allow the fudge to cool completely, preferably overnight.
17. Once set, cut the fudge into square bites and serve.