½ cup sweeten condensed milk
12 oz unsweetened baking chocolate, chopped
2 Tablespoons Canna Oil (Coconut if you can)
You can also add 1 cup of your choice of nuts to the mix; I prefer walnuts.
*You can always make cupcakes with this same recipe. Just press the crust into your cupcake pan. Do not use cupcake paper. Bake at the same temperature and check after 13-15 minutes. Check center with a tooth pick.
In a saucepan melt down and completely incorporate your chocolate chunks, condensed milk, and canna oil. If you were planning on adding any nuts add half and mix together. The remaining half you will use to top the fudge. Pour your fudge mixture into an 8 x 8 pan that you have previously lined with wax paper for easy removal. Place you fudge in the fridge and allow it to set for at least five hours.