White Chocolate Fudge

1. 1

   Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.

2. 2

   Pour and spatch this mixture into a foil tray 23cm / 9 inch square, smoothing the top.

3. 3

   Let the fudge cool, and refrigerate until set. You can then cut it into small pieces approx. 3 x 2.25cm / 13/4 x 13/4 inches. Cutting 8 x 10 / 7 x 7 lines in the tin to give 64 pieces best achieves this.

4. 4

   Once cut, it can be kept in the freezer - no need to thaw just eat straight away.

* Per serving · 4 servings · Values may vary.

No additional tips available.