Red velvet fudge

1.Grease and line a 26 x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Sift cocoa powder into a large saucepan. Add sugar, buttermilk, butter and colouring. Stir over low heat until butter has melted. Increase heat to medium; bring to the boil. Cook, without stirring, for 3 minutes or until mixture reaches soft ball stage or reaches 115°C on a candy thermometer. Remove from heat; add essence. Cool for 5 minutes.

2.Using an electric mixer, beat fudge mixture in a large heatproof bowl for 20 minutes or until slightly cooled and thick. Pour into prepared pan; stand at room temperature for 1 hour or until set. Cut into squares. Place melted chocolate in a small resealable food storage bag; snip off a corner. Serve.