• 425g white chocolate melts
• 395g tin sweetened condensed milk
• ½ cup icing sugar mixture, sifted, plus extra, to dust
• 12 silver cachous, to decorate
Note: Allow 8 hours chilling time
Cut twelve 25 x 15cm rectangles from baking paper. Holding 1 rectangle horizontally, fold bottom right corner to top long edge to form a triangle, then roll into a cone shape, ensuring bottom pointed end is rolled tight. Secure with a staple, then put in a tall glass, pointed end down. Repeat with remaining pieces of paper. Put glasses on a large tray.
Put 375g white chocolate melts and condensed milk in
a medium heatproof bowl over a medium saucepan of simmering water, stirring until mixture is melted and smooth. Remove from heat and stir in icing sugar until well combined.
Spoon mixture into baking paper cones, filling as full as you like depending on the height you want to achieve. Refrigerate for at least 8 hours.
Line an oven tray with baking paper. Peel away baking paper from fudge trees and trim bases to make flat if necessary. Stand trees on prepared tray. Melt remaining chocolate in a small heatproof bowl over a small saucepan of simmering water, stirring until smooth. Use a teaspoon to drizzle over each tree. Decorate each tree top with a cachous, then serve dusted with extra icing sugar.