133g milk chocolate, broken
25g unsalted butter, softened
133g sweetened condensed milk
Middle Layer
133g white chocolate, broken
25g unsalted, softened
133g sweetened condensed milk
Top Layer
133g milk chocolate, broken
25g unsalted butter, softened
133g sweetened condensed milk
1. Line a 5cm-deep, 8cm x 26cm bar pan with baking paper.
2. Set up three saucepans with the ingredients for the three layers on low heat. Stir continuously until chocolate has melted and mixture is smooth.
3. Pour the bottom layer into the pan and let sit for a minute or two.
4. Pour the middle layer into the pan and let sit for a minute or two.
5. Pour the top layer into the pan. Take a knife and very gently swirl mixture around to create marbled effect.
6. Refrigerate for 3 hours or until set. Cut into squares. Serve.
Mixture can be stored covered in the fridge for up to 1 week.
Source: Adapted from http://www.taste.com.au/recipes/20574/irish+cream+fudge