This really easy fudge recipe ... Remove the fudge from the tin, transfer to a chopping board and slice into 36 pieces (6x6) with a sharp knife. It's best to use a non-stick saucepan to make ...

Mark Weinberg for The New York Times For the richest, smoothest fudge, use a bittersweet chocolate with about 70% cacao. The texture of this oil-based chocolate cake strikes an ideal balance ...

Let the fudge cool, then refrigerate until set. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this. Once cut ...