Caramilk Fudge

The chocolatey caramel makes this fudge seem fancy and impressive. And the taste is rich and creamy, exactly what you want fudge to taste like.

4 (3.5 oz) bars Caramilk chocolate (400 g)
1 (13 oz) can condensed milk (395 g)
2 Tbsp. butter, chopped (40 g)

Line an 8x8" or 9x9" square baking pan with parchment paper or foil to create a sling for easy removal. Butter or spray the foil with cooking spray, if using foil.

In a double boiler with a medium-sized bowl, combine the chocolate (broken into pieces), condensed milk and butter. Stir continuously until the chocolate is melted. Remove from the heat.

Place the mixture into your prepared pan. Chill in the refrigerator for at least 4 hours or preferably overnight until it sets.

After it has chilled, lift the foil and the fudge out of the pan and cut into squares to serve.

How to Store Fudge Made with Condensed Milk:

• Homemade fudge made with condensed milk is quite soft compared to traditional fudge. This means it should be kept in the refrigerator, if left at room temperature it will soften further.
• You can store this lemon fudge in the fridge in an airtight container for up to 2 weeks.
• You could also store it in the freezer for up to 3 months in an airtight container.