#### Magic Fudge
       
       Image:
 (IMG) Magic Fudge
       
       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.
 (IMG)       (Image)
           + Simmer/boil mixture on medium heat for ~6 minutes. Note that
             it burns extremely quickly, so you have to constantly stir!
 (IMG)       (Image)
           + Remove the pot from heat when the mixture becomes somewhat
             stringy.
 (IMG)       (Image)
           + Add the broken biscuits.
 (IMG)       (Image)
           + Mix until all biscuits are covered in chocolate mixture.
 (IMG)       (Image)
           + 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.
 (IMG)       (Image)
           + 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".