1. Melt the white chocolate and butter in a bowl over a pan of hot water.

2. Stir in the condensed milk while the pan is still on the heat.

3. Add in the peppermint extract and green colouring, stir well until you get a nice even colour.

4. Stir in the icing sugar to firm the fudge slightly.

5. Line a tin or two with cling film (I used 2x 2lb loaf tins or you could use a square pan that is similar size, I found this size tin gave the perfect height for the fudge so it didn't come out too thin). The cling film makes it much easier to lift the fudge out once set.

6. Let the fudge begin to set, just 15-20 mins is fine. Cut the After Eights in half and push into the top of the fudge, then place in the fridge to set properly

7. Place in the fridge for a minimum of 4 hours, the longer the better, overnight would be a bonus, until the fudge is fully set and then cut into 48 pieces. They should last in the fridge for a week or more.

You could do this with different chocolates if you wish, why not do a vanilla flavouring, red colouring and Roses strawberry creams on top (all Roses are gluten free). Or how about chocolate orange - orange flavour and colouring with any milk chocolate or Roses/Quality Streets orange chocolates.

Or how about Reeses Peanut Butter - you could leave the white chocolate fudge without flavouring and add chopped Reeses Mini Peanut Butter Cups.

All the chocolates mentioned above are gluten free, there is so many variations on this fudge you could do!