Buttery Chocolate Squares
3,3 / 10
ready in 2 h. 35 min.
For ease of shaping, line a flat, square tin with an edge (approx. 20 x 20 cm) with aluminium foil.
Put the sugar, condensed milk, butter and marshmallow spread in a small pot with a pinch of salt. Cook at a rolling boil for around 5 minutes, stirring. Remove from the heat.
Gradually stir the two types of chocolate through the mixture and allow to melt.
When the mixture is smooth and glossy, pour it into the prepared tin. Smooth the top flat and chill in the refrigerator for around 2 hours, longer if needed, until firm.
Take the fudge out of the tin and remove the foil. Cut into small squares using a knife dipped in hot water.