Chocolate Peppermint Fudge

Ingredients
45 g         unsalted butter
1 cup       icing sugar, sifted
1 ½ tsp    milk
¾ tsp       peppermint extract
300 g       dark chocolate, chopped
¾ cup      sweetened condensed milk
60 g         unsalted butter

Beat 45 g butter until light and creamy.  Add the icing sugar gradually, beating well to incorporate, then add the milk and peppermint extract.  Cover and cool for 15 minutes.

Place the chocolate, condensed milk and 60 g butter in a saucepan and stir over low heat until the mixture is smooth and glossy.  Set aside and cool for 15 minutes.
Using a small square pan, lined with parchment or plastic rap, dot the peppermint butter mixture over the base, spoon the chocolate mixture over the top, then run a butter knife throughout to create a marbled effect.  Refrigerate for 2 hours or until set.
Cut the fudge into small squares and serve.  Makes approx. 20 pieces.