DARK CHOCOLATE FUDGE
395g can sweetened condensed milk
200g block milk chocolate, chopped
1 1⁄4 cups dark choc melts (200g)
1⁄2 cup chopped roasted peanuts
1⁄2 tsp sea salt flakes
WHITE CHOC PEANUT FUDGE
1 1⁄2 cups crunchy peanut butter (380g)
1 1⁄4 cups white choc melts (200g)
1⁄4 cup pure cream
1 tsp vanilla extract
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.