WHITE CHOCOLATE AND PEANUT BUTTER FUDGE

Condensed milk is my life. This fudge is stupidly easy and yum.

I made this peanut butter fudge for the first time last Mother’s Day, when I cleverly concocted a plan to call in sick to life and stayed in bed watching back-to-back movie trailers in a state of relaxation bordering on catatonia. That was a good day. 

Makes 30 pieces

-- oil or butter, for greasing

--300g white chocolate chips

--400ml tinned condensed milk

--300g smooth peanut butter

--75g chopped salted cashew nuts

Line a 21cm square baking tray with baking paper. Lightly grease the paper with a little oil or butter. Put the chocolate chips, condensed milk and peanut butter into a heavy-based saucepan set over a low heat. Stir until melted and thoroughly combined.

When the mixture is smooth, add the cashew nuts to the pan and stir them through. Pour the fudge mixture evenly into the prepared tray. Smooth the top of the fudge.

Place in the fridge for about 1 hour to speed up the setting process. When the fudge is firm, turn it out onto a board and carefully peel off the paper. Cut into 30 bite-sized pieces and store in an airtight container in the fridge.