Chocolate Fudge Rolls

In a saucepan with the heat still off, put 1 pack of condensed milk and 4 tablepoons of milk powder, mix well until combined. Add the butter or margarine, the white chocolate and ½ pack of table cream. Now turn the heat on low temperature and mix it all together nonstop into a fudge. The right consistency is when it starts to release from the bottom of the pan. 

Transfer the white fudge to a bowl and cover it with a plastic bag directly touching the cream. Set aside until it reaches room temperature.

To make the milk chocolate fudge, into a saucepan with the heat still off put the condensed milk, the chocolate powder and mix well until combined. Add the butter, the chopped milk chocolate and the table cream. Turn the heat on low temperature and stir nonstop into a fudge. 

Transfer to a bowl and cover it with a plastic bag directly touching the cream. Set aside until it reaches room temperature.

To shape it, get a portion of the white fudge (about 50g), shape it by hand into a rectangle, fit a piece (finger) of white chocolate Kit Kat right on its center and close it, forming a cylinder.

Repeat this process until you've used up all the white fudge. 

Repeat this process with the milk chocolate fudge, but using milk chocolate Kit Kats instead. 

Then coat them in chocolate sprinkles of your choice, we've used the square-shaped ones. 

Serve or put them for sale.