1. Lightly grease a 20 cm / 8 inch square cake tin.
2. Break the chocolate into pieces and place in a large sauce pan with the butter and condensed milk.
3. Heat gently, until the butter and chocolate melts and the mixture is smooth.
4. Do not allow to boil. Remove from the heat.
5. Beat in the vanilla flavoring (extract), then beat the mixture for a few minutes until thickened.
6. Pour it into the prepared tin and level the top.
7. Chill the mixture in the refrigerator until firm.
8. Tip the fudge out on to a chopping board and cut into squares to serve.

Tips: For chocolate peanut fudge, replace 50 g / 1 � oz / 4 tbsp of the butter with crunchy peanut butter.
Don�t use milk chocolate to make this fudge as the results will be too sticky.
Store the fudge in an air tight container in a cool, dry place for up to 1 month. Do not freeze.