Neapolitan fudge recipe

1. Grease and line a 20 x 20cm loose-bottomed square tin. Melt 200g of the white chocolate with a third of the condensed milk (it’s best to weigh it out so each layer has the same 130g per layer) in a bowl set over a pan of simmering water. Stir frequently until melted. Once melted it will be very thick and sticky, working quickly and carefully remove from the hob but keep over the hot water.
2. For the chocolate layer, add the cocoa powder and 1 tbsp of just boiled water. Stir vigorously until combined. Working carefully and quickly, pour into the base of the tin. Spread with a palette knife – it will start setting immediately. Freeze for 15 mins.
3. Meanwhile prepare the white fudge layer. Repeat step 1, then add 1 tbsp icing sugar. Stir vigorously until combined. Working carefully and quickly, pour over the chocolate layer spreading to the corners of the tin with a palette knife. Freeze for 15 mins.
4. Meanwhile prepare the pink fudge layer. Repeat step 1 with the remaining chocolate, then add 1 tbsp icing sugar, the jam and the pink food colour gel. Stir vigorously until combined. Working carefully and quickly, pour over the white fudge layer spreading to the corners of the tin with a palette knife. Freeze for 15 mins, then chill overnight.
5. Remove from the tin. Trim the very edges with a sharp knife to neaten them. Make 7 cuts downwards and 7 cuts crossways to make 64 pieces of fudge. If boxing up for gifts, separate the pieces of fudge, then place on a lined baking tray. Loosely cover with another piece of baking paper and leave at room temperature for 24 hours. This will create slightly firmer pieces of fudge that are great for gift packages!

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