Ingredients

  • 500 g good quality dark chocolate 50-70%
  • 75 g unsalted butter
  • 1 can condensed milk
  • 0.5 tsp vanilla extract

Method

  • Line an 8” cake tin with baking parchment
  • Break the chocolate into pieces and place in a large saucepan with the unsalte4d butter and condensed milk
  • Heat gently and stir until the chocolate melts and the mixture is smooth. DO NOT ALLOW TO BOIL.
  • Remove from the heat and add the vanilla extract and beat with a whisk or electric mixer until the mixture thickens.
  • Pour the mixture into the prepared tin and level the top. 6 Chill the mixture in the fridge until it is firm
  • Turn the fudge out onto a chopping board and cut out pieces using a heart shaped cutter. At this stage place lollipop sticks into mixture.
  • Dip the fudge into melted chocolate and allow the chocolate to set.

Notes

Louise's tips: Don’t use milk chocolate as the fudge will not set properly and will become sticky. Store the fudge in an airtight container in a cool, dry place for up to one month. For chocolate peanut fudge, replace 50g of unsalted butter with crunchy peanut butter and add 50g of unsalted peanuts to the mixture.