Ingredients
MILK CHOC FUDGE
395g can sweetened condensed milk
200g block milk chocolate, chopped
1 ¼ cups Milk Choc Melts (200g)
WHITE CHOC-MINT FUDGE
395g can sweetened condensed milk
200g block white chocolate, chopped
1 ¼ cups White Choc Melts (200g)
2 teaspoons peppermint essence
Method
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Grease a 19cm x 30cm lamington pan. Line base and two long sides with baking paper, extending paper 3cm above edges.
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To make milk choc fudge, combine all ingredients in a large, heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove from heat.
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Meanwhile, make white choc-mint fudge. Place condensed milk, chocolate and Choc Melts in a separate, large, heatproof bowl. Sit bowl over a separate saucepan of simmering water. Stir until smooth. Stir in essence. Remove from heat.
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Pour milk choc fudge into prepared pan. Top with white choc-mint fudge. Using a palette knife, gently swirl mixtures together to create a marbled effect. Cover. Refrigerate for about 6 hours, or overnight until firm.
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To serve, lift fudge from pan. Cut into rectangles.
TIP! Fudge can be made up two weeks ahead. Store in an airtight container in the fridge. To give as a gift, wrap individual pieces in baking paper or arrange in a small gift box.
