Andre Martin and Janelle Bloom
Work quickly once the white choc peanut fudge is made, as it’s quite sticky. Use a wet spoon to smooth evenly. Fudge can be made up to two weeks ahead. Store in airtight container in the fridge.
Ingredients
Method
Grease an 18cm x 28cm rectangular slice pan. Line base and two sides with baking paper, extending 3cm above edges.
2 Combine condensed milk, chocolate and choc melts in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat.
3 Quickly pour into prepared pan. Smooth over top. Refrigerate until firm.
4 To make white choc peanut fudge, combine all ingredients in a medium saucepan. Stir over medium to low heat until melted and combined. Pour over dark chocolate fudge in pan. Spread evenly. Sprinkle with peanuts, then salt. Refrigerate for about 2 hours, or until firm.
5 To serve, lift fudge out of pan onto a chopping board. Cut into 32 squares.
