Really easy chocolate topped fudge recipe.
Condensed milk, sugar, fudge flavouring and/or vanilla extract (flavourings optional)?butter. Bar of chocolate, any will do but I like to do 2, a mix of milk and white. Put the milk choc on first then swirl in the white if you'd like to do this.
Add 150 grams of butter to a warm thick bottomed pan. Stir until melted. Turn up heat while adding 300g of sugar. Stir until constantly until it is dissolved. Ensure the heat is at a medium heat, you don't want the sugar to burn. It will go almost like a syrup. As soon as it is dissolved add your condensed milk, stir well. If you are using flavourings add them now with the condensed milk/while stirig.
Turn it up, Get it going into a rolling boil while stirring continuously for 10 minutes, then turn down into a simmer. Simmer for 15 minutes. Don't touch it, don't stir it. Leave it alone! It's tempting, but don't. Pleaaaase don't.
If it passes the softball test.
Pour into your tray and allow to cool on the side for 20 minutes or so. Under no circumstances scrape the bottom of the pan while putting it into a tray. If some has stuck (more common with a thin bottomed pan) it is burnt and needs to stay in the pan. It will do so unless you try to scrape it!
Then put in the fridge for 1hr-1.5hr (until the top has set). Melt your chocolate, I use the microwave in 30 second bursts. You want your chocolate to be melted but just warm. If it's too hot let it cool while stirring to prevent it setting.
Pour your chocolate over the top of your fudge in any fashion you like. Place it all in the fridge for about 4-6hrs, depending on how cold it is. If you're unsure do 6hrs.
Unset could spell disaster, but it's not like it will set too much!
The secret to making sure you can cut it easily is to oil your tray, then flour it, then add baking paper, then oil the baking paper.
It will slide right out when you flip the pan :)
Place on a plate/rack or flat tray. Depending on how much you have made.
Then, get some boiling water and sit your knife blade in it for around 1 minute. Remove, dry on a towel (on a counter, don't hold the towel you could burn yourself) and quickly cut it while the blade is still warm/hot. It will cut through the fudge and chocolate easily. Once cut leave about 10 mins before serving or packing or devouring it there and then
The contrast of soft chewy fudge and the chocolate is fucking brilliant 
This recipe never fails me and does not require a candy thermometer.