ROCKY ROAD SLICE (very easy and yummy)
Ingredients
200g good-quality milk chocolate
75g good-quality dark chocolate
25g unsalted butter
50g mixed pink & white marshmallows, cut with scissors into small pieces
50g shortbread biscuits, chopped into bite-sized pieces
100g macadamia nuts
25g raisins
Method
Line a 3cm-deep, 8 x 25cm bar pan with plastic wrap. Place the milk and dark chocolates with the butter in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water), then stir until melted. Stir marshmallows into chocolate with remaining ingredients.
Spread into pan, chill in fridge for 2 hours or until hard. Slice in the pan.

395g cans sweetened condensed milk
1 cups firmly packed brown sugar
125g butter, chopped
1/6 cup liquid glucose
1/8 cup golden syrup
200g good-quality white cooking chocolate, chopped
Method
Grease a small slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
Place condensed milk, sugar, butter, glucose and golden syrup in a large (14-cup capacity), heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil.
Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden.
Place bowl on a board. Stand for 2 minutes or until bubbles subside. Add white chocolate. Stir until chocolate melts and mixture is smooth. Pour hot fudge mixture into prepared pan. Smooth surface. Stand at room temperature for 3 hours. Refrigerate until firm. Lift out onto a board. Cut into squares.

The one above is my favourite FUDGE!!