CHOCOLATE FUDGE

“If you prefer a milkier fudge, replace half of the dark chocolate with milk chocolate, or use all milk chocolate.”

Serves 6 to 8

EASY

GREAT VALUE

Preparation: 10 minutes, plus 1 hour’s chilling time

70% dark chocolate 400 g condensed milk 1 x 385 g can unsalted butter 100 g icing sugar 150 g, sifted

1 Line a 20 cm square cake tin with baking paper. 2 Cut the chocolate into small pieces, then place in a small saucepan over a low heat. Add the condensed milk and butter. Add the icing sugar and mix to combine until melted. 3 Pour into the lined tin and chill for 30 minutes to an hour. Slice to serve. Cook’s note: Add chopped nuts, dried cranberries, salted chopped pretzels, chopped Chuckles, chopped preserved ginger or orange zest if you like.

WHEAT- AND GLUTEN-FREE