Recipes- chocolate fudge

I have decided to post this recipe this week, as I am a fan of chocolate fudge and this recipe is one of the easiest ones. You can double up the quantities as needed, or maybe even make a white chocolate drizzle at the end to decorate the finished block of fudge before cutting it into bitesize pieces.

You don't need a sugar thermometer for this recipe, just a saucepan, sieve, spoon, 20cm square tin and baking parchment.

• 400g dark or milk chocolate (about 50% cocoa solids, you do want decent chocolate for this recipe)
• 397g can Condensed Milk
• 25g butter
• 100g icing sugar
• 55g white chocolate (optional)

You will also need...

20cm square tin, lined with baking parchment

1. Break or chop the chocolate into small chunks and place in a non-stick saucepan with the condensed milk and butter. Melt the ingredients gently over a low-medium heat, stirring occasionally until smooth and silky. (Alternatively melt in the microwave in 10-20 second bursts, stirring frequently).

2. Sieve in the icing sugar and mix thoroughly (you can use an electric whisk if you like). Press the fudge into the tin, smooth over the top with the back of a spoon.  If you are using the white chocolate, melt it, then drizzle over the top of the fudge.

3. Chill in the fridge for 1 hour until set, cut into squares. Store in an airtight container in the fridge for up to 2 weeks.

Top tip: You could give this fudge as gifts in little gift boxes or tins, tied with a ribbon. You could also cut the fudge into tiny pieces and use it to top cupcakes or layered sponges.

Adapted from Carnation condensed milk recipes