2 x 170g blocks Kit Kat Milk Chocolate
395g can sweetened condensed milk
50g unsalted butter, chopped
2 tablespoons golden syrup
290g packet Milk Choc Melts
Grease a 20cm square cake pan. Line base and sides with paper, extending paper 2cm above pan edges.
Cut Kit Kat into fingers. Reserve and set aside 18 fingers. Finely chop remaining fingers
Place condensed milk, butter and syrup in a large saucepan. Stir over a medium to low heat until butter is melted. Increase heat to medium to high. Cook, stirring constantly, until boiling. Remove from heat. Add milk chocolate. Stir until melted.
Working quickly, pour half the chocolate mixture into prepared pan. Spread evenly. Arrange reserved Kit Kat fingers over the top. Pour over remaining chocolate mixture. Spread evenly.
Sprinkle finely chopped Kit Kat over top. Refrigerate, covered for about 3 hours, or until firm.
Use paper to lift fudge from pan. Cut into squares.
TIP! Fudge can be made up to one week ahead. Keep in an airtight container in the fridge. It’s delicious served as an after-dinner treat to have with coffee.