Rainbow fudge by Nadiya Hussain

You will need

  • 20cm square cake tin
  • Baking paper and some unsalted butter or vegetable oil, to line the cake tin
  • Palette knife
  • 450g milk chocolate
  • tin of condensed milk (about 400g)
  • 1 teaspoon vanilla bean paste
  • 50g rainbow-coloured sprinkles

More from Nadiya...

We've also got two more great recipes by Nadiya Hussain that you might like to try: saffron jewelled rice and NOT Victoria's sponge!

Before you start

Measure out your ingredients. Lightly butter a 20cm square tin and line it with baking paper.

Step 1

Put the chocolate into a large saucepan with the condensed milk and vanilla bean paste. Over a low heat, mix it together until all the chocolate has melted and the mixture is smooth and one colour. Leave to simmer for about three minutes over a low heat, stirring occasionally.

Hobs can be dangerous, so grab a grown-up to help if you need!

Step 2

Pour into the tin and, using a palette knife, spread the fudge evenly to the edges. Then add the sprinkles evenly on top.

Step 3

Allow to cool, then pop into the fridge for at least 2 hours until set. Only cut into squares when the fudge is really warm.

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