Custard Cream Fudge

Ingredients

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

Method

1. Line an 8"x8" baking tin. Sieve the custard powder in to a bowl and set aside. Chop the custard creams (I cut mine roughly 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 custard powder and mix until smooth and no dry 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

• - Store your custard cream fudge in an airtight container at room temperature or in the fridge, where it will last for 2 weeks!
• - 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.
• - The custard powder is optional, but it adds an extra delicious custardy hit!
• - Recipe updated 21/08/2021