Two-Toned Peanut Chocolate Fudge

This rich treat won't last long once you taste it.
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.




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.

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.

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