Ingredients
2 cups sugar
1 tablespoon butter
1½ tablespoons cocoa
½ teaspoon vanilla extract
½ cup milk
Pinch of cream of tartar
Pinch of salt
Method
Put all ingredients in a saucepan and stir until boiling. Boil gently for about 10 minutes.
Remove from heat and beat hard with a wooden spoon until mixture is creamy.
Carefully pour the mixture into a greased and lined 16cm-square tin and smooth over with the back of a spoon. Refrigerate for 2 hours or until set.
Remove from the refrigerator. Using a sharp knife, cut the fudge into squares as big or as little as you like. Wrap them in baking paper with kitchen tie and you've got a perfect mini show bag!
