Chocolate fudge

Method

1. Place the butter in a large bowl and beat in the vanilla extract and condensed milk.

2. Place the chocolate squares in a bowl and set it over a pan of barely simmering water. Leave it to melt, remove from the heat and stir with a wooden spoon.

3. Allow the chocolate to cool and then beat it in, gradually, to the butter mixture. Beat in the icing sugar, a little at a time. When it has all been incorporated you should end up with a soft, dough-like mixture.

4. Line a 20 x 30 cm shallow baking tin with baking parchment paper. Press the mixture into the tin, ensuring that the surface is even. Using the tip of a sharp knife, mark the fudge into about 80 pieces and then place it in the fridge for at least 4 hours to set.

5. When the fudge has set, use the edges of the paper to lift it from the tin on to a large chopping board and cut it into the marked pieces. Wrap the fudge to give as gifts.