Dark Chocolate Fudge

The trick to this recipe is to personalise it to your needs, look at this recipe as the foundation to a spectacular creation of your making. The original recipe is Nigella's and in it she added chopped pistachio nuts which I absolutely adore but alas I am the only one and lets be honest it is a lot of fudge for one person to eat. So by omitting the nuts I have played around with the recipe over the years, made a batch of  white chocolate and dried cranberries which is a great combination. 

Perhaps you could try milk chocolate and raisin, rocky road, Malteaser, Smarties, walnuts or half dark chocolate and half white chocolate. Really there is no limit to the combinations for you to try. I keep the fudge in the fridge and it never lasts long but you could store in in the freezer and eat without defrosting. 

This recipe belongs to Nigella Lawson, Chocolate Pistachio Fudge minus the nuts!

Yield: 50-60 pieces

Ingredients:

350g Dark Chocolate chips or Dark Chocolate bar broken into small pieces (55% Cocoa Solids)

Pinch of Salt

397g Can of Condensed Milk

30g Butter

Method

Line a 23cm by 23cm tin with parchment paper (I didn't have that size of tin so I used the closest size to that).

Place the dark chocolate, salt, can of condensed milk and butter in a large microwave bowl, microwave for 30 second at a time on HIGH, stiring occasionally until the chocolate and butter is melted. 

Once the everything is melted stir with a spatula until fully combined and smooth...try not to eat it straight from the bowl ;)  

Pour into the lined tin and working quickly before the mixture fully cools, spread out evenly. Once it begins to cool is gets a bit more difficult to spread evenly. 

Chill in the fridge for 4-5 hours or overnight. Once firm, turn out onto a chopping board, remove the parchment paper and cut into small pieces. Store in an air tight container in the fridge and eat at will!