Ingredients
3 cups milk chocolate melts
(570g)
1 tin sweetened condensed milk
395g
1 jersey caramels
500g
2 tbsp water
3 cups crinkle-cut salted potato chips
1 tsp sea salt flakes
Equipment
- 1 20cm x 20cm cake tin
- 1 baking paper
- 1 saucepan
- 1 heatproof bowl
- 1 microwave
- 1 flat-bladed knife
Instructions
- Line a 20cm x 20cm cake tin with baking paper and set aside. In a saucepan, over low heat, melt the chocolate and condensed milk together, stirring constantly. Remove from heat once chocolate is completely melted. Pour mixture into cake tin.
- In a heatproof bowl, add the caramels and 2 tbsp water. Microwave on high for 2 minutes, then remove from microwave and stir well until liquified. Add more water if the caramels are still solid.
- Pour the caramel over the fudge layer, top with crushed potato chips and a sprinkle of sea salt.
- Using a flat-bladed knife, gently scoop some of the chocolate to the top of the fudge so the layers are slightly combined. Refrigerate until firm. Cut into squares and serve.
Notes
Tip
If you want your caramel layer really gooey, you can add an extra tablespoon of water to the caramel mixture.
Tip
You could also make this recipe with while chocolate.
Tip
We used a generic brand of cooking melts and still got a lovely creamy texture with the fudge.
