Place a double layer of cling film into an 8x8 inch square pan and spray with cooking spray. Leave to one side.

Place condensed milk and butter into a medium sized saucepan, over a low heat.

Stir until the butter is melted and then add in the entire jar of Marshmallow Fluff. Stir until well combined and smooth.

Add in white chocolate, one handful at a time, stirring in between each addition and stir until the white chocolate has melted.

Once melted and smooth, add in vanilla extract and salt, then stir briefly to combine.

Place three tubes of sweets into a Ziploc bag and bash lightly with a rolling pin. Some bigger and smaller pieces are fine. You can also leave some sweets whole.

Tip Love Heart sweet rubble into your fudge mixture and stir until evenly dispersed.

Tip the fudge into your prepared pan and smooth over with a spatula/wooden spoon until you have a level, even layer.

Use the final tube of Love Heart sweets to top the fudge; randomly drop sweets onto the top and press lightly so they stick to the fudge.

Leave to cool for at least 30 minutes, before loosely covering in cling film and placing in the fridge to set completely, around 3-4 hours.

Once set, transfer the fudge to a cutting board and slice into small chunks. I find it easier to dip my knife into hot water, then dry it before making each cut into the fudge. It means the knife doesn't stick as much!

Fudge will keep in an airtight container, in the fridge for 5 days.