Absurdly Easy Chocolate Fudge

I smiled and certainly liked the name of this recipe.

Cooling time takes 15 minutes; Approximately the size of 16cm x 4.5cm squares.

ABSURDLY EASY CHOCOLATE FUDGE

Ingredients:

1. 4 tbsp butter (plus extra for greasing the pan)
2. 500gm semisweet or bittersweet chocolate
3. 1 can sweetened condensed milk
4. 1/8 tsp salt (optional)
5. 1/2 cup hopped nuts (optional)

Method:

1. Butter a 20cm square baking pan. Line with parchment or wax paper, letting the edges of paper hang over sides of pan.
2. In top of a double boiler or metal bowl set over (not resting in) simmering water, combine all ingredients except nuts.
3. Mix until melted and well combined.
4. This mixture should be heated as little as possible. Mix in nuts if used.
5. Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight.
6. Lift fudge on paper out of panand use a large knife to cut into squares.

Basic Sugar Cookies (Peggy Porschen's Pretty Party Cakes)

Makes about 25 medium size cookies

Ingredients:
200gm unsalted soft butter
200gm caster sugar
1 egg, lightly beaten
400gm plain flour, more for dusting

Method:

1. Cream butter and sugar until well mixed and creamy in texture.
2. Do not overwork or the cookies will spread during baking.
3. Beat in egg.
4. Beat low speed until a dough forms.
5. Place the dough on a floured surface and knead briefly.
6. Using two 1/4 inch (5mm) guide sticks, roll out an even thickness.
7. Use desired cookie cutters to cut and lay out on greaseproof paper.
8. Chill again for about 30 minutes. Preheat the over 180C.
9. Bake for 8-12 minutes, depending on size, until golden brown at the edges.
10. Let cool on wire rack.