• Pour the condensed milk into a microwave-proof bowl or jug with the coffee granules. Stir and leave for about 30 minutes for the coffee to start to dissolve.
• Prepare a tray by lining it with parchment paper, or simply oiling it if it is flexible.

  (If you are making a half can of condensed milk batch of fudge, a regular takeaway tray is the ideal size! If making a larger batch, either use two trays, or a 7-8" (18-20 cm) square pan.) 
• Break up the chocolate and put it on top of the milk. Put it in the microwave on half power for 30 second bursts, stirring well between heating, until the chocolate is melted into the milk. The time taken will vary according to the power of your microwave.

  Go slowly, as you only want to melt the chocolate, not boil the mixture. White chocolate needs careful handling. The chocolate does not need to be fully melted when you stop heating it.
• Give the mixture a good stir until smooth. The remaining lumps of chocolate will melt in the warmth of the mixture.
• Pour the coffee fudge into the prepared tray, and smooth the top. Add sprinkles if you want to. Allow to cool. Place in the fridge for at least four hours to set.
• Cut into squares; store the fudge in a covered container in the fridge.

To make on the hob

• Prepare your trays. Pour the condensed milk into a saucepan with the coffee granules. Heat gently, stirring to dissolve the coffee.
• Prepare the tray. Break up the chocolate and put it on top of the milk.  
• Keep the pan on the lowest heat and once the chocolate starts to melt, keep stirring it. Do not leave the pan, as it can rapidly overheat. If this happens, the mixture will split, spoiling your fudge. 
• Once the chocolate is melted and well combined with the milk, give it a good stir and pour the fudge into the tray. Smooth out and once cool pop into the fridge to set for 4 hours or overnight. 

To make in the slow cooker

• Put the coffee in a jug or bowl with the condensed milk and stir. Leave it for half an hour to an hour to dissolve. Prepare the tray or tin.
• Break up the chocolate and add to the bowl or jug. Then stand it in the slow cooker. Add a few inches of boiling water to the slow cooker pot so that it surrounds the bowl.
• Set the cooker to low. It is essential that you leave the lid off, because you do not want the water to condense drip into your fudge.
• Stir the fudge occasionally taking care not to get any water into the mixture. The chocolate will melt and combine with the condensed milk and coffee. When this has happened and you have a smooth mixture, carefully remove the bowl or jug. 
• Pour the fudge into the tray and when cooled, allow to set in the fridge.