Homemade Chocolate Fudge

Make the condensed milk with the recipe found here in 10 mins -  OR use a commercial tin of condensed milk.

In a double boiler or a metal bowl over a saucepan of boiling water on the stove top melt the chocolate chips and condensed milk together whilst stirring until smooth and remove from heat.

Add the dash of salt, 1 1/2 teaspoons of vanilla extract and 2/3 cup of chopped nuts (if you want to but this is an optional ingredient) and stir through making sure you have an oven mitt on to hang onto the hot bowl with and stir ingredients through.

Get out your approx 20 cm slice pan and line it with baking paper.

Pour your chocolate fudge into the slice pan (again using an oven mitt on your hands) and scrape out and smooth it into the corners of the slice pan with a spatula. Taste testing after spreading it out from the spatula is of course mandatory if it is cooled enough.

Put the slice tin on a cooling rack and wait for it to cool down a bit and place in the refrigerator for 2 - 3 hours to set.

Take the fudge with the baking paper out of the slice pan and cut into squares.

Store fudge at room temperature loosely covered in a sealed container. We use the same baking paper that we cut up in squares to put layers between the fudge so they don't stick together and then put the container lid on. If it is really hot we do store ours in the refrigerator like this is a sealed container. Most of all enjoy as this is delicious and very cheap to make.