Directions
Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

1. Generously grease a 20cm square cake tin.
2. Melt the butter in a heavy saucepan. Stir in the evaporated milk and sugar. Bring to boil over a medium heat, stirring constantly. Simmer the mixture gently, continuing to stir for about 5 minutes.
3. Remove from heat and add the hazelnuts and chocolate bits. Stir until the chocolate bits have completely melted.
4. Quickly pour the fudge mixture into the prepared tin and spread it out evenly, using a palette knife. Chill until firm and then cut into squares.
5. Store in an airtight container, separating the layers with baking or greaseproof paper.