Chocolate Condensed Milk Fudge

1.Line an 8x8 inch square pan with parchment paper or lightly grease it and set aside.

2.In a heavy-bottomed pan, melt the unsalted butter over low heat until fully melted and slightly bubbling.

3.Add the maida (all-purpose flour) to the melted butter and stir continuously on low heat to roast the flour. Cook for about 5-7 minutes until it turns light golden and emits a nutty aroma, ensuring it does not brown or burn.

4.Slowly pour in the condensed milk, stirring constantly to combine it with the roasted flour mixture.

5.Add the chocolate syrup and whole milk to the pan, continuing to stir on low heat to avoid lumps and ensure a smooth mixture.

6.Add a pinch of salt and vanilla extract to enhance the flavor, stirring well.

7.Cook the mixture on low heat for another 5-7 minutes, stirring continuously, until it thickens and starts to pull away from the sides of the pan, forming a fudge-like consistency.

8.Pour the hot fudge mixture into the prepared pan, spreading it evenly with a spatula.

9.If desired, sprinkle chopped nuts on top and gently press them into the surface.

10.Allow the fudge to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set completely.

11.Once set, cut the fudge into small squares and serve.

12.Store any leftovers in an airtight container in the refrigerator for up to one week.