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Chocolate Fudge

225 g plain chocolate; broken up
50 g cream cheese
25 g butter
50 ml milk
1/2 teaspoon vanilla extract
450 g icing sugar; sifted


Grease a 20cm square tin and line the base with greaseproof paper.

Gently melt the chocolate, cream cheese, butter and milk in a pan, stirring continuously. Add the vanilla extract.

Add the icing sugar and mix thoroughly until smooth. Cook for a further minute, pour into the tin. Refrigerate until set, then cut into squares.

Store in an airtight container in the refrigerator.

Add nuts or dried fruits as a variation. Crystallised ginger is a great addition.


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