450g dark chocolate
400g condensed milk
50g butter
Made fudge on Friday with May, who had finished her exams and was in a fudge-making mood. I had misplaced my camera, so all photos you see in this post were taken by her.
![Fudge 1](http://photos8.flickr.com/11576851_33874cafc6_m.jpg)
One of the few "artistic" shots May decided to take. The jellyfish thing is condensed milk dripping out of a measuring cup, into a bowl of chocolate and some butter. I used some chopped up Cadbury's Old Dark Gold Chocolate, but I didn't have enough, so I had to top up the rest with couveture (55% cocoa) bought from Phoon Huat. Since the fudge is kind of rough and ready, you don't really need very high quality chocolate, but using too much low-end stuff will give you a sore throat. You have been warned.
![Fudge 2](http://photos11.flickr.com/11576852_18b781ef09_m.jpg)
Fudge ingredients sitting over a saucepan of simmering water. If you're one of those people who can't melt chocolate without completely arsing it up, this recipe is quite forgiving of chocolate-mistreatment. Make sure your butter is at room temperature: if it's fridge-cold the chocolate will seize.
![Fudge 3](http://photos6.flickr.com/11576853_0ffe1c83aa_m.jpg)
After the chocolate was nice and melted and gloppy, it was time to pour it out into the mould. Use any old container - but I find square ones easiest to work with. You can see I've lined it with some sandwich wrappers. I never eat sandwiches anyway, and it prevents the fudge from sticking to the container.
![Fudge 4](http://photos7.flickr.com/11576854_b7150e1c8a_m.jpg)
After letting it chill in the refrigerator a few hours (about 2.5 - 3 hours) you're all ready to chop it up into bite-sized pieces.
![Fudge 5](http://photos7.flickr.com/11576855_45e7d1f762_m.jpg)
May brought back two out of three boxes. I told her she was going to get chunky thighs, but she didn't seem too concerned.
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