Just across the street from my house there is a confectionery laboratory. Mister Milan and his son Dragan often give us chocolate fudge casseroles for the girls. Some other times we buy them ourselves - me and the girls like the chocolate fudge, my husband also enjoys the white fudge with raisins (we don't like the raisins). Some time ago we got a call from my husband's uncle Stejarel, passionate amateur cook. He had brought us a plate with homemade chocolate fudge made by himself. It was delicious so I asked for the recipe and since then I have prepared it many times - both chocolate fudge, as well as white fudge but without the raisins. And it tastes even better than that from the confectionery! Ingredients (for a 30/35 cm tray): 700 g sugar, 200 ml water, 200 g butter (65% fat), 500 g good quality instant milk powder (that is for cooking, not that which is for babies! I am using milk powder from Dr. Oetker), 3-4 tbsp good quality cocoa (between 25 to 50 g, depending on your own taste), optionally - for the white fudge you can use vanilla essence or the seeds of a vanilla pod. Preparation time: 15 - 20 minutes + 2 hours in the refrigerator Difficulty: low Method Mix the sugar and the water in a larger pot over medium heat and boil until homogeneous. Lower the heat and leave to boil for 10 minutes. In the meantime prepare the rest of the ingredients because the following operations must be done rapidly as the fudge thickens quickly. Cut the butter into little cubes, grease the tray with the paper from the butter (or just with a little butter) and cover it with plastic wrap (it will stick to the butter), sift the cocoa. After 10 minutes remove the pot from the heat, add the butter and mix until well combined. Then add the milk powder and mix well with a wooden spoon (using a quality instant milk powder like the one from Dr. Oetker you will not get any lumps). Add the cocoa. If you wish to make both white and chocolate fudge, divide the mixture into half, add cocoa only in half of the mixture and vanilla essence or vanilla seeds into the other. Remember! You will have to do all these as quickly as possible. Be careful though because boiling sugar is hotter than boiling water! Pour the mixture into the tray, let it cool a little, cover with cling film and put it into the fridge. Leave it there for about 2 hours and then cut it. At first it will be softer and it will harden in time as it dries out. Enjoy!