Start by melting your chocolate melts in the microwave. This will vary depending on your own microwave, but I melt mine at 50% power for 1-2 minutes, stirring every 30 seconds.

Pour into a saucepan with the sugar, milk and corn syrup, and bring to a boil, stirring until it's dissolved together.

Place in a candy thermometer, stop stirring, and let it boil to the soft ball stage.

Remove from the stove and pop in the butter. Don't stir, just let it sit until it's lukewarm.

Pour into a mixer, add the vanilla, then beat until it's creamy.

Spoon some fudge into your molds. You can pop them into the freezer and speed up them hardening.

If you're using small molds, you can reheat the fudge in small batches in the microwave (5-10 seconds). Reheat only what you're going to be able to fit into the molds.