Nutella Fudge

Ingredients

• 400g White Chocolate
• 397g Condensed Milk (one tin)
• 300g Nutella

Method

1. Grease and line an 8 inch square tin with parchment paper.
2. Gently melt the white chocolate, condensed milk, and nutella 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. Pour the fudge in to the lined tin and smooth out. Leave in the fridge until fully set - this takes approx 3 hours in my fridge! Enjoy!

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 fudge at room temperature or in the fridge (I kept this fudge in the fridge, but others I have kept at room temp!), where it will last for 2 weeks!
• - If you find that your fudge goes oily, hard, or grainy - Add the fudge back to the pan on a low heat along with a couple of tablespoons of warm water. Vicariously stir the fudge until smooth. Add more warm water a couple of tablespoons at a time if needed.