Ingredients
2 x 170g blocks KitKat Milk Chocolate
395g can sweetened condensed milk
50g unsalted butter, chopped
2 tblsps golden syrup
290g packet Milk Chocolate Melts
Method
-
Grease a 20cm square cake pan. Line base and sides with paper, extending paper 2cm above pan edges.
-
Cut KitKat into fingers. Reserve and set aside 18 fingers. Finely chop remaining fingers.
-
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.
-
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.
-
Sprinkle finely chopped KitKat over top. Refrigerate covered for about 3 hours, or until firm.
-
Use paper to lift fudge from the pan. Cut into squares to serve.