White Chocolate, Peanut Butter Fudge


Makes 30 pieces. 

––Oil or butter, for greasing
––300g white chocolate chips
––1 x 400g tin of condensed milk
––300g of peanut butter
––75g chopped salted cashew nuts 

Line a square tray roughly 21cm x 21cm (8in x 8in) and at least 5cm (2in) deep with baking parchment. Lightly grease the parchment with a little oil or butter. Put the white chocolate chips, the condensed milk, and the peanut butter in a heavy-bottomed pot over a low heat. Stir to melt and combine thoroughly. 
When the mixture is smooth, add the chopped salted cashew nuts to the pot and stir them through. Pour the fudge mixture evenly into
the prepared tray. Smooth the top of the fudge and allow it to set. 
Place the tray of fudge in the fridge for about an hour to speed up the setting process before cutting into blocks. 
When the fudge is firm, turn it out on to a board and carefully peel off the baking parchment. Cut the fudge into 30 bite-sized pieces and store them in an airtight container in the fridge.