Chocolate almond fudge

Method

Combine butter, milk, cocoa and sugar in a saucepan and stir over medium heat until sugar dissolves and mixture is smooth. Bring mixture to the boil and cook, uncovered, stirring once or twice, until mixture reaches 116C (soft ball stage) on a sugar thermometer, or until a small piece dropped into cold water forms a ball. Remove mixture from heat and cool for 5 minutes, then, using a wooden spoon, beat for 2-3 minutes or until mixture is thick but still glossy. Stir in almonds and vanilla and mix until well combined.

Pour mixture into a greased, shallow 18cm x 26cm pan, smooth it and cool for 2 hours or until set. To remove fudge from pan, run a knife around edge of pan and invert onto a chopping board. Cut into squares.