Easy Chocolate Fudge

Thanks Nigella.

Ingredients
350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped
1 x 397g/14oz can condensed milk
30g/1oz butter
1/2 tsp pure peppermint oil

Method
1. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined. Stir in the peppermint oil.
2. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.
3. Let the fudge cool, then refrigerate until set.
4. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.
5. Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away.

Try these alternatives:
Omit the peppermint oil:

Add 160g crushed unsalted nuts of your choice.
or
use 1/2 the recipe - using 175g white chocolate with 30g peanut butter and 15g butter mixed through. The other half of the recipe complete as normal. then marble the two halves together - it is delicious.

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