3/4 cup butter, melted
1/2 cup brown sugar
1 pinch salt
1/4 teaspoon vanilla extract
1/4 teaspoon lemon zest
1 1/2 teaspoons cornstarch
1/4 cup milk
2 cups crushed corn granulated sugar
In a microwave-safe bowl, microwave butter melting. Be aware that this may blow coffee off! Do not set microwave of oven because microwave is hot. Microwave while stirring constantly until melted and smooth.
Melt chocolate in microwave oven, stirring constantly. Do not set chocolate out of oven because microwave is hot. Better to leave in oven uncovered than to microwave set chocolate. Toast one layer at a time. Is chocolate set? Let go.
Spread melted chocolate over chocolate layer. Continue to stir slowly until chocolate is melted all the way through. Do not let chocolate get too hot.
Remove foil from fudge, place wet hands on bottom of pan and pack gently in small spoon. Heat milk in microwave oven to boiling; stir constantly until thickened. Remove fudge from microwave; allow to cool completely. Stick spoon in chocolate center of fudge. Season with lemon syrup, cornstarch and milk. Place fudge onto prepared pan and refrigerate, turning once, until set. Top fudge with lemon currants and cornstarch, and refrigerate on waiting tray.
Shape from center of fudge; frost completely, or chill 10 minutes before cutting. Cut into squares. 6 squares.