Lightly grease a 450g (1lb) loaf tin with a little sunflower oil.
Step 2
Put the butter, evaporated milk, sugar, vanilla extract and 50ml (2fl oz) water in a large solid-based pan, set over a low heat and stir constantly until the butter has melted and the sugar has dissolved.
Step 3
Increase the heat to a gentle boil and continue to cook until the fudge forms a soft ball when half a teaspoonful is dropped into a cup of cold water - this will take about 10min - stirring all the time.
Step 4
Remove the pan from the heat and, working quickly, divide the fudge mixture between two bowls.
Step 5
Add the chocolate to one of the bowls, and allow it to melt into the fudge. Stir the mixture gently until smooth.
Step 6
Pour half the chocolate fudge into the tin and smooth the surface, then scatter over half the hazelnuts and half the biscuits.
Step 7
Pour the vanilla fudge into the tin on top of the nuts and biscuits, then top with the remaining nuts and biscuits.
Step 8
Finish with a final layer of the chocolate fudge and set aside to cool. Cover with clingfilm and leave in the fridge overnight to set firm. Store in the fridge and eat within two weeks.
If gift wrapping...
To gift-wrap, once set, remove the fudge from the loaf tin and cut into slices, then chop up each slice. Wrap piles of the fudge in clear cellophane and tie with a pretty ribbon, then attach a label to each parcel with an eat-by date and a note to store the fudge in the fridge.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
