Ingredients
Method
- Line an 18cm square baking tin with baking paper, leaving an overhang for easy removal.
- Place the chocolate, sweetened condensed milk, and butter into a small saucepan over low heat.
- Stir continuously until the mixture is fully melted, smooth, and glossy. Do not let it boil.
- Remove from heat and stir in the vanilla extract until well combined.
- Pour the mixture into the prepared tin and smooth the top evenly.
- Refrigerate for 3–4 hours, or until firm and fully set.
- Lift out of the tin using the baking paper and slice into small squares before serving.
Notes
- For best results, use good-quality chocolate, as it directly impacts flavour and texture.
- Keep the heat low and steady to avoid the chocolate splitting or becoming grainy.
- This fudge sets best when chilled for the full 3–4 hours (or overnight for cleaner slices).
- Cut into small squares as it is rich and very satisfying in small portions.
- For cleaner cuts, use a hot knife wiped dry between slices.
- Mix-ins like nuts, biscuits, or coconut should be added after melting, just before pouring into the tin.
- Store chilled for the best texture - this fudge softens quickly at room temperature, especially in warmer weather.