Chocolate Fudge Ribbon

• 600g (1lb 5oz) white chocolate, chopped
• 1 x 400ml/14 fl oz tin sweetened condensed milk
• 15ml/1 tbsp vanilla essence
• 7.5ml/1½ tsp freshly squeezed lemon juice
• pinch of salt
• 215g/7½ oz/1½cup hazlenuts or pecans, chopped (optional)
• 170g/6 oz semi-sweet chocolate, chopped
• 45g/1½ oz/3 tbsp unsalted butter, cut into pieces
• 55g/2 oz semi-sweet chocolate, melted, for drizzling

METHOD

1. Line a 20cm/8 in square baking tin with foil. Oil bottom and sides of foil.

2. In a saucepan over a low heat, melt white chocolate and condensed milk until smooth, stirring frequently. Remove from heat and stir in vanilla essence, lemon juice and salt; if using, stir in nuts.

3. Spread half the mixture in the tin and refrigerate for 15 minutes.

4. In a suacepan over a low heat melt the chocolate and butter until smooth, stirring frequently. Remove from heat, cool slightly, then pour over chilled white layer and refrigerate for 15 minutes.

5. Gently re-heat remaining white chocolate mixture and pour over set chocolate layer, smooth top, then refrigerate until set, 2-4 hours.

6. Using foil as a guide, remove fudge from tin and turn onto a cutting board. Remove foil and with a sharp knife cut inot 24 squares. Cut each square diagonally into triangles. Drizzle with melted chocolate if wished.