Step 1

Grease an 8-inch (20 cm) square pan and line the bottom and sides with parchment paper.

Step 2

Melt the chocolate and butter in a metal bowl placed over a pot with an inch (2.5 cm) of barely simmering water, stirring until melted. Remove from the heat and set aside.

Step 3

Place the sugar, water and corn syrup in a small saucepot and bring to a full boil over high heat. Immediately remove from the heat and whisk into the condensed milk (make sure the condensed milk is in a heatproof bowl). Whisk in the chocolate, vanilla and salt and let sit for 5 minutes without stirring. Stir the fudge vigorously by hand with a spatula or wooden spoon for a few seconds, then pour into the prepared pan and chill for 2 hours (the fudge slices best when chilled.)

Step 4

Turn the fudge out onto a cutting board and cut into squares. Roll these in icing sugar to coat on all sides and place the fudge portions into mini paper cups if you wish.

Step 5

Once cut, the fudge can be stored in an airtight container at room temperature.

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