Makes 40 Pieces
One tin of Condensed Milk
450 g Milk Chocolate
100 g Icing Sugar
1 tsp Vanilla Extract
270 g Crunchies
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Line a 7×10″ tin with parchment paper.
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Put the chopped chocolate, condensed milk and vanilla extract into a bowl over a pot of simmering water.
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Melt on a low heat, stirring often so that the chocolate doesn’t catch on the bottom and burn and so that all the ingredients mix together well.
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Once melted, add in the sifted Icing Sugar and combine well.
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Once cooled, pour in two-thirds of the chopped Crunchies and quickly stir through.
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Pour into the tin and smooth over the mixture.
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Sprinkle on the rest of the chopped bits of Crunchie and store in the fridge for at least 3-4 hours to set.
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Once set, chop your fudge up into pieces.
Recipe inspiration from Jane Patisserie