Creamy Chocolate Fudge (and variations)

Creamy Chocolate Fudge

Makes approximately 675g (1 1/2 lb) fudge

Equipment:
1 large heavy based saucepan
1 wooden spoon
1 lightly greased shallow tin 20cm x 15cm (8in x 6in)
1 sharp knife

2 cups (450ml / 3/4pt) sweetened condensed milk
2 cups (450ml / 1 lb) granulated sugar
3 Tablespoons clear honey
1/2 cup (112g / 4oz) butter
1 teaspoon vanilla essence
112g (4oz) grated plain chocolate

1. Put the condensed milk, sugar, honey and butter into the saucepan, bring to the boil as quickly as possible and allow to boil fast, without boiling over, for exactly 10 minutes. Stir the mixture with the wooden spoon all the time.
2. Remove the pan from the heat, then stir in the vanilla essence and grated chocolate and beat for 5 minutes until the mixture is thick.
3. Pour quickly into the greased tin and mark into squares when almost cold. When completely cold and firm, cut into squares. Store in an airtight tin or wrap in thin waxed paper.

Variations:
# Marshmallow Chocolate Fudge – Just before beating add 16 chopped marshmallows to the fudge.
# Fruit and Nut Chocolate Fudge – Just before beating add 1/2 cup (56g / 2 oz) chopped nuts and 1/2 cup (56g / 2 oz) seedless raisins/
# Coffee Walnut Fudge – Omit the chocolate and vanilla. Add 1 1/2 level Tablespoons instant coffee blended with 1 Tablespoon of water. Add this with the condensed milk. Stir in 1/2 cup (56g / 2 oz) chopped walnuts before beating away from the heat.

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