Chocolate Fudge
Instructions
- 1
Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
- 2
In a medium heavy-bottomed saucepan, combine the chocolate chips, sweetened condensed milk, and butter over low heat.
- 3
Stir constantly with a rubber spatula until the chocolate and butter are completely melted and the mixture is smooth and glossy, about 5-7 minutes.
- 4
Remove from heat and immediately stir in the vanilla extract and a pinch of salt.
- 5
Pour the fudge mixture into the prepared pan and spread evenly with a spatula.
- 6
Tap the pan gently on the counter a few times to release any air bubbles.
- 7
Refrigerate for at least 3 hours or until completely firm.
- 8
Once set, lift the fudge out using the parchment paper overhang and place on a cutting board.
- 9
Cut into 16 squares using a sharp knife, wiping the blade clean between cuts for neat edges.
- 10
Store in an airtight container in the refrigerator for up to 2 weeks.
Chef's Note
"The key to silky smooth fudge is low heat and constant stirring - never let it boil or the texture will become grainy. For perfectly clean cuts, dip your knife in hot water and wipe dry between each slice."
