Directions

• Grease and line an 8" square cake tin.
• For the chocolate fudge:
• Finely chop the dark chocolate into small pieces.
• If using a microwave, add the dark chocolate to a heatproof bowl with 130g of the condensed milk.
  Alternatively, add the dark chocolate and 130g condensed milk to a small saucepan instead.
• If using a microwave, heat the mixture for 30 to 45 seconds, stirring at 15 second intervals until the chocolate has fully melted.
  Alternatively, place the saucepan over a low heat, stirring occasionally until the chocolate has fully melted.
• Beat the mixture until it thickens up slightly, then pour it into the lined tin.
• Place the tin in the fridge while you prepare the next lot of fudge!
• For the vanilla fudge:
• Finely chop 150g of the white chocolate into small pieces.
• If using a microwave, add the white chocolate to a heatproof bowl with 130g of the condensed milk.
  Alternatively, add the white chocolate and 130g condensed milk to a small saucepan instead.
• If using a microwave, heat the mixture for 30 to 45 seconds, stirring at 15 second intervals until the chocolate has fully melted.
  Alternatively, place the saucepan over a low heat, stirring occasionally until the chocolate has fully melted.
• Add the vanilla extract to the mixture and beat until combined and the mixture thickens up slightly.
• Pour the mixture into the tin on top of the chocolate fudge, gently smoothing out the vanilla fudge into a neat layer completely covering the chocolate fudge layer.
• Place the tin in the fridge while you prepare the strawberry fudge!
• For the strawberry fudge:
• Finely chop 150g of the white chocolate into small pieces.
• If using a microwave, add the white chocolate and strawberry milkshake powder to a heatproof bowl with 130g of the condensed milk.
  Alternatively, add the white chocolate, strawberry milkshake powder and 130g condensed milk to a small saucepan instead.
• If using a microwave, heat the mixture for 30 to 45 seconds, stirring at 15 second intervals until the chocolate has fully melted.
  Alternatively, place the saucepan over a low heat, stirring occasionally until the chocolate has fully melted.
• Beat the mixture until it thickens up slightly, then pour it into the lined tin over the vanilla fudge.
• Pour the mixture into the tin on top of the vanilla fudge, gently smoothing out the strawberry fudge into a neat layer completely covering the vanilla fudge layer.
• Scatter your hundreds and thousands over the fudge, covering enough of its surface so that each fudge square you cut later will have a scattering of sprinkles!
• Place the tin in the fridge until the fudge has fully set, which may take around 2 - 3 hours.
• Final stages:
• Remove the tin from the fridge and, using a sharp knife, cut the fudge into even squares. Store in the fridge until ready to eat!