Put 2 dl of double cream and 2 laku mats (Halvan laku matto/ salmiakki mat) chopped small into the pot. Bring the mixture to a boil and stir constantly. Keep an eye on the pot all the time because the mass easily sticks to the bottom. Stir the mixture until the pieces of cake start to melt and soften. I left my mass so coarse that some of the lumps were visible, but their texture is still so soft that it does not interfere with the fudge at all. The mass didn't turn black like this on its own, but I added 1/2 teaspoon of activated carbon powder to the mass and emphasized the taste with a pinch of sea salt and a spoonful of syrup.
Pour the finished fudge into a small pan lined with baking paper and decorate the surface with varnish, sprinkles and coconut flakes if you wish. Put the fudge to harden either in the refrigerator or freezer until the composition thickens and hardens. Store the finished fudge in a cool place.
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