- 20mins + chilling
Grease and line a 16 x 26cm pan.
In a saucepan, combine condensed milk, sugar, butter and glucose. Heat on medium until butter is melted and sugar is dissolved, then bring to a boil. Simmer, stirring continuously, for 5-6 minutes.
Remove pan from heat, and wait for bubbles to disappear. Add the vanilla paste and extract and stir to combine. When vanilla is mixed through, add chocolate and stir until smooth and no chocolate lumps remain.
Pour into prepared pan, cool on bench for 2-3 hours before transferring to refrigerator. Cut into even pieces and store in refrigerator until ready to serve.
Stored in an airtight container, fudge will keep up to 2 weeks in the fridge and up to 3 months in the freezer.
HINT: To ensure your fudge sets completely, be sure to bring the mixture to a boil. Allow it to simmer for 5 – 6 minutes, stirring continuously (left). Watch for the colour change: once it turns a darker, golden shade of brown (right), it’s ready to remove from the heat.