Butter a 23 x 10 cm (9 x 4-inch) loaf pan. Line with a strip of parchment paper, letting it hang over both sides.
In a large bowl in the microwave oven, melt the chocolate and butter for 1 to 2 minutes, stirring every 30 seconds. Stir until the chocolate is completely melted. Add the sweetened condensed milk and stir until smooth.
Pour into the prepared pan. Cover with the sides of the parchment paper. Refrigerate for about 2 hours or until firm to the touch.
Removes the fudge from the pan and place on a work surface. Cut into 36 small squares.
The fudge will keep for about 2 weeks in an airtight container in the refrigerator.
This recipe is from My ‘lil Ricardo.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.