Rainbow fudge

Method

Lightly butter or oil a 20cm square cake tin and line it with baking paper.

Put the chocolate into a large saucepan with the condensed milk and vanilla bean paste.

Over a low heat, mix it together until all the chocolate has melted and the mixture is smooth and one colour.

Leave to simmer for about 3 minutes over a low heat, stirring occasionally.

Pour into the tin and, using a palette knife, spread the fudge evenly to the edges. Then add the sprinkles evenly on top.

Allow to cool, then pop into the fridge for at least 2 hours until set.

Only cut into squares when the fudge is really firm.