First, prepare the tray. Line the tray with baking paper.
Now melt the chocolate. Use the double boiler method for that.
Put the chocolate and butter in a bowl and mix on low heat.
700 g Milk Chocolate, 30 g Butter
After 2 minutes add condensed milk and mix.
1 400 g Condensed Milk
When the chocolate looks completely melted, add vanilla and mix for another 2 minutes. Now add the cashew nuts, and Sultana, and combine well.
150 g Cashews nuts, 100 g Sultana, 2 tsp Vanilla Extract
Cook for about 2 more minutes until the paste becomes thick.
Now add the mixture to the prepared tray. Thin it well with a spatula. Refrigerate for about six hours (If possible leave overnight). Refrigerate for about six hours. (leave overnight if possible). Remove from freezer, remove baking papers and cut chocolate fudge into small pieces. ready to serve now, enjoy!