TIP: Fudge will keep for up to two weeks in an airtight container in the fridge. It’s delicious served as an after-dinner delight with coffee.Â
Ingredients
Method
Grease a 20cm square cake pan. Line base and sides with paper, extending paper 2cm above pan edges.Â
Cut KitKat into fingers. Reserve and set aside 18 fingers. Finely chop remaining fingers.Â
Place condensed milk, butter and syrup in a large saucepan. Stir over a low to medium 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.Â
Working quickly, pour half the chocolate mixture into the prepared pan. Spread evenly. Arrange reserved KitKat fingers over the top. Pour over remaining chocolate mixture. Spread evenly.Â
Sprinkle finely chopped KitKat over top. Refrigerate covered for about 3 hours, or until firm.Â
Use paper to lift fudge from the pan. Cut into squares to serve.Â
