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Before you start
Measure out your ingredients. Lightly butter a 20cm square tin and line it with baking paper.
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!
Pour into the tin and, using a palette knife, spread the fudge evenly to the edges. Then add the sprinkles evenly on top.
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.