INGREDIENTS
300g peppermint chocolate.
125g butter OR margarine.
1 packet (500g) castor sugar.
1 can (397g) condensed milk.
2,5ml peppermint essence.
pinch of salt.
DIRECTIONS
Line a 20 x 20cm pan or dish with foil.
Grease the foil with the butter OR spray with non-stick spray.
Set aside.
In a deep 3,5 litre microwave safe bowl break 250g of the peppermint chocolate into squares.
Add the butter OR margarine.
Microwave uncovered on 100% power for 1½ minutes.
Add the castor sugar and condensed milk.
Microwave uncovered on 100% power for another 1½ minutes.
Beat the mixture thoroughly with a wooden spoon.
Microwave the fudge uncovered on 100% power for a further 8 minutes, beating well with a wooden spoon at 2 minute intervals.
Add the peppermint essence and salt.
Beat the fudge until it begins to firm.
Transfer immediately to the pan or dish and smooth the top.
Allow to cool slightly.
Coarsely grate the remaining 50g peppermint chocolate over the fudge.
Cut the fudge into 2,5cm squares.
Chill in the fridge until set.
Turn the fudge out of the pan or dish.
Remove the foil.
Carefully break the squares apart.
Store in an airtight container in the fridge.
