Line a tin with parchment paper – I use a 9x9" square tray as it makes a nice slab of fudge
Put the chopped milk chocolate into a heavy based pan, along with all of the condensed milk and Nutella
Melt on a low heat, stiring often so that the chocolate doesn’t just get stuck on the bottom and burn!
Once melted, pour into the tin and smooth over the mixture
Set in the fridge for 4-5 hours, or preferably over night
After at least 4-5 hours, remove from the tin and cut into the squares (return to the fridge for another couple of hours to finish setting if its still a little soft)
ENJOY!
Notes
This recipe will last better in the fridge for up to two weeks if it manages to last that long
You can also easily half or double the recipe, the setting times will just change slightly.
I used Callebaut milk chocolate as its what I ALWAYS have in my cupboard, but any good quality milk chocolate will work well!