CHOCOLATE HAZELNUT FUDGE

1 x 410g tin ideal milk

50g butter

4½ cups (1kg) sugar

100g dark chocolate, grated

pinch of cream of tartar

1 tsp (5ml) vanilla essence

2/3 cup (160ml) peeled hazelnuts, lightly toasted (optional)

Heat the Nestlé ideal milk, butter and sugar in a saucepan over low heat until the sugar has dissolved. Bring to a boil and cook for 15-20 minutes, stirring occasionally to prevent burning, until a golden brown caramel forms and the mixture reaches soft ball stage.

Remove from the heat and stir in the chocolate until melted, then add the cream of tartar, vanilla and nuts. Beat well with a wooden spoon until the mixture starts to thicken, but don’t over beat, as the fudge will become crumbly.

Pour into a greased 25cm x 19cm dish. Cool to room temperature and cut into squares.

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