Instructions

1. 1.

   Combine the sweetened condensed milk, unsalted butter, and chocolate powder in a medium, heavy-bottomed saucepan.

   400 g Condensed milk, sweetened, 60 g Cocoa, 1 tbsp Butter

2. 2.

   Cook the mixture over medium heat for approximately 10 minutes. Stir constantly, making sure to scrape the bottom and sides of the pan with a silicone spatula to prevent the sugars from burning.

3. 3.

   Check for readiness by dragging your spatula through the middle of the pot; if the fudge stays separated for 2-3 seconds before closing back up, it is ready. Alternatively, if using a thermometer, aim for roughly 96°C to 98°C.

4. 4.

   Pour the hot fudge onto a shallow plate or dish. Cover it with plastic wrap placed directly onto the surface of the fudge to prevent a skin from forming, then let it cool at room temperature or in the fridge for 2 hours.

5. 5.

   Once the mixture is firm and cold, lightly grease your hands with butter. Scoop about a tablespoon of the fudge and roll it between your palms into a smooth ball.

6. 6.

   Roll each fudge ball in chocolate sprinkles until fully coated, then place them into small paper candy cups for a festive presentation.

   30 g Chocolate sprinkles