Chocolate Fudge
Ingredients
- • 340 g semi-sweet chocolate chips
- • 400 ml sweetened condensed milk
- • 60 g unsalted butter
- • 5 ml vanilla extract
- • 1 sprinkle salt
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.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
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."
