Jersey Milk Chocolate Fudge with Jersey Sea Salt & Jersey Hazelnuts

Line an 8x8 inch baking dish with parchment paper, leaving an overhang on all sides.

In a medium saucepan, combine the Jersey milk chocolate, Jersey butter, and Jersey condensed milk.

Heat over low heat, stirring constantly, until the chocolate and butter are completely melted and the mixture is smooth.

Remove from heat and stir in the Jersey milk, mashed Jersey Royal potato, and vanilla extract (if using).

Fold in the chopped Jersey hazelnuts, reserving a small amount for topping.

Pour the fudge mixture into the prepared baking dish and spread evenly.

Sprinkle the remaining chopped hazelnuts and Jersey sea salt evenly over the top.

Refrigerate for at least 2 hours, or preferably overnight, until firm.

Once firm, lift the fudge out of the dish using the parchment paper overhang. Cut into squares and serve.