jaffa nutella fudge
makes 24 pieces | prep 15 mins (+ 21 ⁄ 4 hours chilling time) cooking 5 mins
180g milk chocolate, chopped 60g butter, chopped 395g can sweetened condensed milk 225g ( 3 ⁄4 cup) Nutella 1 tsp finely grated orange rind ¼ tsp sea salt flakes 340g pkt Allen’s Jaffas 60g dark chocolate, melted
1 Line a square 20cm (base measurement) cake pan with plastic wrap. Place the milk chocolate and butter in a large heatproof bowl over a saucepan of simmering water (make sure the bowl does not touch the water). Cook, stirring occasionally, until melted and combined. Stir in the condensed milk, Nutella, orange rind and salt. 2 Place one-third of the Jaffas in a snap-lock plastic bag. Seal and then use a rolling pin to lightly tap the Jaffas to smash them a little. Stir the smashed Jaffas into the Nutella mixture. Transfer the mixture to the prepared pan and press the remaining Jaffas over the top. 3 Place in the fridge for 2 hours or until firm. Cut into 24 pieces. Place on a lined baking tray. Drizzle with the melted dark chocolate and return to the fridge to chill for 15 minutes or until set.