Custard Cream Fudge

Ingredients

• White Chocolate (500g)
• Condensed Milk (397g - one tin)
• Icing Sugar (50g)
• Custard Powder - I used Birds! (50g)
• Custard Creams (200g - one small pack)

Method

1. Line a 8"x8" baking tin. Sieve the icing sugar and custard powder in to a bowl and set aside. Chop the custard creams (I roughly cut mine in to quarters).
2. Gently melt the white chocolate and condensed milk in a saucepan on a low-medium heat. Keep mixing until fully combined, thickened, and the fudge is starting to come away at the edge - this takes a couple of minutes. (Alternatively this can be done in the microwave. See recipe notes).
3. Add the icing sugar and custard powder and mix until smooth and no icing sugar pockets remain.
4. Take off the heat and fold the custard creams - set aside a few to decorate the top of the fudge.
5. Pour the fudge in to the lined tin and smooth out. Then scatter on the remaining custard creams and press them down lightly.
6. Leave in the fridge or counter until fully set - this takes approx 3 hours in my fridge!

Notes

• - If using the microwave method: microwave the chocolate in 20 second burst in microwave suitable bowl, being careful to not overheat the chocolate. Once smooth add the condensed milk and mix in.
• - Store your custard cream fudge in the fridge, where it will last for 2 weeks!
• - The icing sugar is optional but helps the fudge set firmer. Without it you'll have a softer fudge!
• - The custard powder is also optional, but it adds an extra delicious custardy hit!