4 cups of icing sugar
2 tablespoons butter
3 - 4 tablespoons boiling hot water
300 grams chocolate melts or preferred chocolate broken up

Optional Extras

Nuts
Bailey's or Kahula

In the top of a double boiler over a low heat place the butter, allow to melt then add the icing sugar.

Add 3 tablespoons of boiling water and mix to make a thick paste that slowly runs off the spoon or electric beater. Add more water a little at a time if too thick, or more icing sugar if too thin.

Slowly add the chocolate a small handful at a time, mixing slowly to avoid hot splatters. Mix around 300 grams in total, but don't be afraid to add more.

When all the chocolate is mixed in, beat on high speed until thick and dull, around 3 minutes.

Pour into a foil lined pan and allow to cool until set.

You may have to allow the fudge a day to dry out enough.

If you want an alcoholic fudge slowly add 1-2 tablespoons of your favourite liquer, mixing well.

Add a scattering of walnut pieces etc to the top of the fudge after pouring if desired.

This is really a converted icing, so keep the fudge in an air tight container at room temperature.