#### Magic Fudge

Image:
gopher://lumidify.org/I/recipes/desserts/misc/magic_fudge/magic_fudge.jpg

Note: The images shown here are double the recipe.

- Ingredients
    + 1 can (400g) sweetened condensed milk
    + ~140-160g plain butter biscuits, broken into pieces
      (e.g. Leibniz biscuits in Germany or Marie biscuits in
       some other countries)
    + 6 Tbsp cocoa powder
    + 40g butter (~3 Tbsp)
- Instructions
    + Combine condensed milk, butter, and cocoa powder in a pot.
      Make sure that the pot is relatively large because the
      biscuits will be added in the end.
      ( gopher://lumidify.org/I/recipes/desserts/misc/magic_fudge/ingredients.jpg )
    + Simmer/boil mixture on medium heat for ~6 minutes. Note that
      it burns extremely quickly, so you have to constantly stir!
      ( gopher://lumidify.org/I/recipes/desserts/misc/magic_fudge/stirred.jpg )
    + Remove the pot from heat when the mixture becomes somewhat
      stringy.
      ( gopher://lumidify.org/I/recipes/desserts/misc/magic_fudge/boiled.jpg )
    + Add the broken biscuits.
      ( gopher://lumidify.org/I/recipes/desserts/misc/magic_fudge/biscuits.jpg )
    + Mix until all biscuits are covered in chocolate mixture.
      ( gopher://lumidify.org/I/recipes/desserts/misc/magic_fudge/mixed.jpg )
    + Put mixture into buttered form and leave to cool.
      Note: I often just spread it onto parchment paper and
      smooth the top and sides a bit.
      ( gopher://lumidify.org/I/recipes/desserts/misc/magic_fudge/uncut.jpg )
    + Cut into pieces and store in fridge.
      Note: Ideally, it should be cooled in the fridge before cutting
      so the cuts are cleaner, but I usually don't have enough space
      in the fridge for that.
    + Notes:
        * Some brands of biscuits are so soft that they soak
          through really quickly when combined with the chocolate
          mixture. The Leibniz biscuits in Germany are decent,
          but I prefer biscuits that are a bit harder so the
          final result isn't as mushy.
        * You may need to adjust the cooking time depending on
          various factors. If it isn't cooked long enough, the
          resulting fudge will be too soft.

Source: The recipe was handed down to me, but it may have originally
been found in "The Landour Book of International Recipes".