Choc/butterscotch Fudge & Raspberry Meringue Fudge

CHOC/BUTTERSCOTCH:

This fudge has two layers. The bottom is milk chocolate and the top layer is butterscotch flavoured.

To prepare the first layer, break the milk chocolate into pieces and add to the SC along with 1 can of sweetened condensed milk and 1 tbsp. of butter. Turn heat to low and cook for 45 minutes, stirring every 15 minutes.

Pour the chocolate mixture into a lined baking tray and allow to cool in the fridge whilst preparing the second layer.

Second layer:

Break the white chocolate into the cleaned SC.

Add 1 can of sweetened condensed milk, I tbsp. of butter and 1 to 1.5 tbsps. of butterscotch essence.

Same method .. heat for 45 minutes stirring every 15 minutes.

Pour this mixture onto the top of the cooled bottom layer, smooth and return to the fridge to set completely. Over night if you can contain yourself 😉

Remove from the pan and slice into pieces, using a clean knife. Wipe the knife if it becomes a little 'tacky'.

RASPBERRY MERINGUE:

Break the white chocolate into a SC along with 1 can of sweetened condensed milk, 1 tbsp of butter and 1 to 1.5 tbsps. of raspberry essence.

Cook on low for 45 minutes, stirring every 15 minutes.

Line a tray with baking paper and crunch up about 1 to 2 cups of meringue (how ever much you like), and put into the tray. Pour the raspberry chocolate mixture over the top and refrigerate till set.

Take out of the pan, and using a clean knife, cut into pieces.