Store fudge in an airtight container in the fridge for up to three days. The ingredients for fudge need to be heated to the ‘soft ball’ stage (ie a temperature of 112-116C/234-240F).
Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil. Put the plain chocolate and butter in a large ...
Put all the icing ingredients except the chocolate into a saucepan with 60ml cold water. Heat until everything is melted, making sure the mixture doesn’t boil, then turn off the heat ...