Line a tin with parchment paper – I use a 9×9″ square tin as it makes a nice depth of fudge!
Put the chopped milk chocolate into a heavy based pan, along with all of the condensed milk, vanilla extract, and unsalted butter.
Melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn, and so that all the ingredients mix together well - this should only take a couple of minutes.
Once melted, tip in the sifted icing sugar and combine well, it might take a bit of beating, but its worth it! (It needs to be sifted otherwise you'll get little lumps of sugar!)
Once cooled pour in the crunchies, most of the marshmallows and biscuits, (reserving some for the top) and stir through thoroughly.
Pour this mixture into the tin and smooth over.
Sprinkle on the rest of the chopped bits of biscuit, the other marshmallows and the glacé cherries and press into the top of the fudge.
Store in the fridge for at least 3-4 hours to set.
Once set, remove from the tin and cut into the squares (I cut my 9×9″ square tray into 6×6 cuts so get 36 bits of fudge!). Return to the fridge for another couple of hours to finish setting! Enjoy!
Notes
This recipe will last better in the fridge for up to 2-3 weeks, or in the freezer for up to 3 months if it manages to last that long!
You can also easily half or double the recipe, the setting times will just change slightly!
All of the bits I put inside my fudge are entirely optional - but these are the perfect amounts of everything for me!
I only put the glacé cherries on top of my fudge as I don't like using too many personally and I think they look nice on top - but you can just whack in all the ingredients and not bother with topping (which is what I do when I am not taking photos!)