Chocolate Fudge

There are a couple of lovely friends that I owe some mega thanks to at the moment. I'd usually go for the "nice bottle of wine" option, but seeing as I have time on my hands, it seemed a rather good excuse to have a bash at making fudge.
I've had a go before. Several times - each more disastrous than the last, most ending up burnt and grainy. I've come to the conclusion that there may be a bit of a crossover and that a lot of the 'fudge' recipes may actually be 'tablet'. Either that, or Rachel Allen has better pans than me, and that's why my attempts at her recipes are always rubbish and burnt.

However, undeterred, I decided to go oldschool and have a go with my Good Housekeeping cookbook. Everything I've ever cooked from here works, and this was no exception - hurrah!

Dark Chocolate Fudge
Makes enough to give to 4 people as presents

Dark chocolate chips (or a block of decent dark chopped with a sharp knife into shards)
Sugar
Condensed Milk
Large pinch of salt

Mix the milk and sugar in a pan, and slowly bring up to the boil, stirring constantly to avoid sticking on the bottom of the pan.
After a minute at the boil, reduce to the lowest heat and simmer for about 5 minutes, still stirring constantly.
Remove from the heat, and stir in the chocolate using a wooden spoon.
When thick and glossy, pour into a lined or silicone baking tray (8" square. I improvised with some buttered tupperware, which worked surprisingly well).
Allow to cool and form a thin layer on top, before covering and placing in the fridge for 4-5 hours to set.
Tip out onto the work surface, or a chopping board, and using a very sharp knife, slice into bite sized pieces.

These would look great presented in little celephane bags, like these ones from Lakeland.