Step 1

Line the base and sides of an 8” (20cm) square cake tin with baking paper. I use two long strips, crisscrossed, letting the paper overhang on the sides so the slice can be lifted out easily.

Step 2

Roughly chop the Caramilk twirls, place them in a bowl and pop them in the freezer. This helps stop them from melting later when we add them to the slice mixture.

Step 3

Lightly crush the biscuits. I just do this with my hands as the ones I use crush easily, but you can put them in a plastic bag and crush them with a rolling pin if you prefer, or use a food processor.

Step 4

Place condensed milk and butter in a large, microwave-safe bowl or jug. Microwave on high power for 1 minute, then stir. Continue microwaving in 30-second bursts, until butter is melted. You could do this in a saucepan over low heat on the stove, if you prefer.

Step 5

Stir in the chopped Caramilk chocolate. Microwave on medium power in 30-second bursts until the chocolate is melted. Set aside to cool slightly until no longer hot to the touch.

Step 6

Optional: Use an electric handheld mixer to beat the mixture for a couple of minutes. This helps to cool it, and also makes the fudge a bit lighter in texture.

Step 7

Add the crushed biscuits to the mixture and stir until well mixed. Then add the chopped Twirls, leaving out a small handful to decorate the top, and stir gently to distribute them evenly.

Step 8

Pour or spoon the mixture into the prepared tin. Smooth the surface, and top with the reserved Twirl pieces. I like to crumble them up a bit more with my fingers.

Step 9

Refrigerate for 2-3 hours or until firm. Cut into pieces. Store in an airtight container - between layers of baking paper - in the fridge for up to a week, or freeze for up to 3 months.