We’ve combined two childhood faves – Milo and Nutella – into one creamy fudge that will be a hit with young, old and everyone in-between.
- 2 x 395g cans sweetened condensed milk
- 3/4 cup Nutella
- 200g dark chocolate, chopped
- 50g butter
- 2 1/2 tablespoons Milo
- 1 1/2 x 180g blocks white chocolate, chopped
Grease an 18cm x 28cm slice pan. Line base and all sides with baking paper, extending paper 2cm above edges of pan.
Place 1 can of condensed milk, Nutella, dark chocolate and 1/2 the butter in a medium saucepan over medium heat. Cook, stirring, for 5 to 8 minutes or until chocolate has melted and mixture is smooth. Working quickly, pour into prepared pan, spreading to level. Set aside for 30 minutes to cool.
Wash and dry saucepan. Place remaining condensed milk and butter, 2 tablespoons Milo and white chocolate in pan. Cook, stirring, for 5 to 8 minutes or until chocolate has melted and mixture is smooth (Milo won’t be completely dissolved). Working quickly, pour over fudge in pan, spreading to level. Sprinkle with remaining Milo. Stand for 30 minutes. Refrigerate for 4 hours or until firm (see tip). Serve cut into squares.
TIP: Store the fudge in the fridge. If left at room temperature for too long, it will become soft.
RECIPE BY: Author: Kim Coverdale Publication: Super Food Ideas and Taste.com.au