INGREDIENTS

397g of caramels
409g white chocolate chopped
125g icing sugar
350g Rolos

METHOD

line tin with parchment paper 9x9”...place chopped chocolate and caramels in heavy based pan and melt over low heat srirring often to prevent chocolate from sticking to pan and getting burned ( alternatively melt chocolate in large heat proof bowl once melted add the caramels).. add icing sugar and combine .. it may take a bit of beating....put in ¾ of the Rolos and stir in then quickly pour into tin and smooth over mixture .. place remaining Rolos where u see gaps and press into the fudge... set fudge into fridge for 3to4 hours or overnight .. once set remove from tin and cut into 1” squares .. plus /minus 30 squares ..enjoy but pls do take note U will get addicted to this fudge ....

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