I recently hosted a Mattel Games Night and needed a desert option that would allow all to keep playing the games but nibble on greedily- the answer is this deliciously easy fudge. 

The recipe is based on Nigella Lawson's Pistachio version but with non nut eaters to feed I changed it up with the addition of some vanilla. 


Please note that this is not really fudge (in a confectioners sense) and requires no boiling sugar or scary thermometers- just a gentle heat and a delicious result!

CHOCOLATE VANILLA FUDGE

INGREDIENTS 

•  350 grams dark chocolate, chopped
• 1 x 397 grams can condensed milk
• 30g butter
• pinch of salt 
• 1 tsp. vanilla extract

METHOD

1. Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.
2. Mix the melted chocolate and condensed milk then pour this mixture into a foil tray or silicone brownie pan - 23cm / 9 inch square, smoothing the top.
3. Let the fudge cool, and refrigerate until set. You can then cut it into small pieces- keep them small as this is very rich stuff and small mouthfuls works perfectly. 
4. Once cut, it can be kept in the freezer - no need to thaw just eat straight away.

PARMA HAM SWIZZLE STICKS

INGREDIENTS

• 250g strong white flour, plus extra to dust
• 4g fast-action dried yeast
• 200ml milk
• 2tbsp olive oil, plus extra for oiling
• 50g pitted black olives, halved
• Leaves from 2 rosemary sprigs, finely chopped
• 6 slices Parma ham, halved lengthways
• Fresh pesto to serve

METHOD

1 Mix the flour, yeast and ¼tsp salt in a bowl. Heat the milk and oil in a pan until lukewarm. Stir enough of the milk mix into the flour to make a soft dough. Knead on a floured work surface for 5min. Transfer to a lightly oiled bowl, cover with a clean tea towel and leave to rise somewhere warm but not hot for 30min.

2 Preheat oven to 200°C (180°C fan). Line two baking sheets with baking parchment. Lightly knead the olives and rosemary into the dough, then divide into 12 balls- you can do all of the twists with the ham or as my Mum did and do half with ham, half without. Roll each into an 18cm (7in) strip, then wind a strip of ham along the length and twist together. Transfer to a baking sheet. Repeat with remaining dough. Bake for 12-15min until golden.

Serve warm with pesto for dipping.

Recipe taken from here