Butterscotch essence (I found this at Spotlight in Australia) Flavour and colour mixed together.
2x white chocolate 220g each
1 tin of sweetened condensed milk
1 tbsp. butter
Mini meringues or pavlova nests (crushed slightly)
Raspberry essence (I purchased this from Spotlight in Australia) .. It was a flavouring/colour mixed together.
2This fudge has two layers. The bottom is milk chocolate and the top layer is butterscotch flavoured.
3To 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.
4Pour the chocolate mixture into a lined baking tray and allow to cool in the fridge whilst preparing the second layer.
6Break the white chocolate into the cleaned SC.
7Add 1 can of sweetened condensed milk, I tbsp. of butter and 1 to 1.5 tbsps. of butterscotch essence.
8Same method .. heat for 45 minutes stirring every 15 minutes.
9Pour 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 😉
10Remove from the pan and slice into pieces, using a clean knife. Wipe the knife if it becomes a little 'tacky'.
12Break 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.
13Cook on low for 45 minutes, stirring every 15 minutes.
14Line 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.
15Take out of the pan, and using a clean knife, cut into pieces.