Chocolate toffee fudge
With delightful chunks of gooey caramel, this three-ingredient recipe tastes just as good as it looks!
MAKES 64 PIECES Line a 20cm square baking tin with non-stick baking paper. Put 1 x 397g can caramel and 500g white chocolate into a large saucepan and warm over a low-medium heat, stirring constantly with a wooden spoon, until chocolate has melted and mixture is thick and smooth. It should peel away from bottom and sides of the pan when you stir mixture or tilt the pan. If it still looks runny, continue to cook until it thickens. Turn off heat, add 330g chocolate-covered toffee cups (we used Rolo), reserving 10-15 for the top, and fold in just a few times to avoid completely melting the chocolate. Pour into your prepared tin and smooth it out to the edges. Press reserved chocolates into top of the fudge. Chill in the refrigerator 3-4 hours until set, then cut into 64 x 2.5cm squares. Enjoy! Store in an airtight container in the fridge for up to five days.