• Break the milk chocolate and dark chocolate into squares or roughly chop into small pieces.

To make in the slow cooker:

• Add the chocolate, condensed milk and Baileys to the slow cooker along with the condensed milk. Turn the slow cooker onto LOW and cook for 1 hour - stirring half way through to ensure the mixture doesn't stick to the side or burn.

To make in the microwave:

• Add the chocolate, condensed milk and Baileys to a microwaveable bowl and microwave in 30-second intervals until melted. Be careful not to burn it. Mix well until smooth.

To make in a pan:

• Add the chocolate, condensed milk and Baileys to a pan. Keep the pan on the low heat, stirring regularly, until the chocolate has melted and there are no lumps.

Once you have made your fudge mixture:

• Line a 20cm square baking tin with baking paper and pour the melted fudge mixture into it. Smooth out evenly and, if using, sprinkle over the gluten free festive sprinkles.
• Cool at room temperature for 30 minutes then place in the fridge and chill for 3-4 hours (or ideally overnight). Remove and cut into 24 squares.
• If the fudge is very soft, pop it back in the fridge to firm up after cutting it up. Using a knife warmed under hot water helps to cut through the fudge neatly too.