Prepare the pan:
Line an 8x8-inch (20x20cm) square baking dish with parchment paper, leaving some overhang for easy removal of the fudge later.

Melt the chocolate mixture:
In a medium saucepan, melt the butter and sweetened condensed milk over low heat, stirring constantly. Once the butter has melted, add the chopped milk and dark chocolate. Stir until the chocolate is completely melted and smooth.

Add the vanilla and salt:
Remove from heat and stir in the vanilla extract and a pinch of salt for extra flavour. If you’re adding nuts or sprinkles, fold them in at this point.

Set the fudge:
Pour the fudge mixture into the prepared pan and spread it out evenly. Smooth the top with a spatula.

Chill the fudge:
Place the fudge in the fridge for 2–3 hours, or until fully set and firm to the touch.

Serve:
Once chilled, lift the fudge out of the pan using the parchment paper. Cut into 16 pieces and serve.

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