Fairy Ring Fudge
Cooking: 60 min +
454 g semi-sweet chocolate, finely chopped
300ml of condensed milk (Eagle Brand)
1 ½ teaspoon vanilla extract
15 g dried fairy ring mushrooms, coarsely chopped
Melt the chocolate in a double-boiler, then stir in the condensed mix.
Mix well and remove from heat.
Mix in the vanilla extract and the fairy ring mushrooms.
Pour into a 20cm2 baking pan layered with wax paper.
Refrigerate for at least 1 hour.
Cut into 2cm2 squares with a sharp knife that can be heated up to ease the cutting process, if necessary.