No Bake Millionaire's Shortbread Fudge
Prep time
Total time
Serves: 30 pieces
  • 397g tin condensed milk
  • 500g plain chocolate
  • 5 shortbread biscuits
  • caramel sauce, or a tin of carnation caramel ( we won't use the whole tin )
  1. For the base:
  2. Prepare a 9 inch by 9 inch square tin by lining it with parchment paper or thick tin foil.
  3. In a large heatproof bowl, melt the chocolate (break it into small chunks first) on 30 second increments on high heat.
  4. Once the chocolate is completely melted, pour in your tin of condensed milk. Stir well and then press the mixture into the pan. It will start to set quickly so don't dally!
  5. Press the top of the fudge with plenty of chunks of shortbread biscuits, all over. Drizzle plenty of caramel sauce over too.
  6. After around an hour, bring out and chop into pieces. Store in an airtight container out of the fridge unless it's very warm, then store in the fridge but bring out before serving.
Recipe by Kerry Cooks at