Choccy Fudge for Poppy

Here's a bomb proof recipe for soft, creamy fudge - not the crystalline kind.
Excellent for xmas gifts, or fund raisers

It's a NIGELLA LAWSON recipe ... I think.


INGREDIENTS
350g dark choccy - chopped to bits (or, keep it in its' wrapper and slam it had down on the work surface 2 or 3 times.
397g can condensed milk.
30g butter
Pinch of salt.


METHOD

1. Heat everything together in a pan.
2. Keep stirring
3. Heat off when everything combined
4. Add any extras (nuts, cherries, pistachios - 150g)
5. Pour into 9in trays
6. Smooth the surface with a wet palette knife
7. Set aside to cool then pop in the fridge to chill.
8. Cut into 8x6 lines = 52 pieces (I am now licking the window)

REMARKS

• Can be eaten straight from freezer
•  The paler the choccy the softer the fudge
• White choc = keep v. cool
• Milk choc = 450g choc
• Triple quantity, of any variety of choc, will make  enough for 2 Swiss roll trays.
• The white fudge pieces are good dropped on top of a classic choccy tart just before it goes into the oven - yum