Published by Karen Bailey
1- Lightly grease an 8-in square cake pan
2- Break the chocolate into pieces and place in a large saucepan with the butter and condensed milk
3- Heat gently, stirring until the chocolate and butter melt and the mixture is smooth. Do not allow to boil!
4- Remove the pan from heat. Beat in the vanilla extract, then beat the mixture for a few more minutes until thickened. Pour it into the prepared pan and level the top.
5- Chill the mixture in the refrigerator until firm.
6- Tip the fudge out onto a cutting board and cut it into squares to serve.
- Dont use milk chocolate as the results will be too sticky.
- Store the fudge in an airtight container in a cool, dry place for up to 1 month. Do not freeze.