Ingredients
Fudge Base
- 16 oz semisweet chocolate bars, coarsely chopped
- 14 oz can sweetened condensed milk
- 2 Tbsp unsalted butter, cut into pieces, room temperature
- ¼ tsp fine sea salt
- 2 tsp vanilla extract
Instructions
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper or foil, leaving an overhang on the sides for easy lifting of the fudge later. Coarsely chop the chocolate bars for even melting.
- Melt fudge mixture: Combine the chopped chocolate, sweetened condensed milk, and butter in a heavy-bottomed saucepan or a double boiler, being careful to avoid any water entering the mixture which can seize the chocolate.
- Heat on low: Slowly melt the mixture over very low heat on the smallest burner, stirring constantly with a spatula and scraping the bottom to prevent overheating or sticking. If the mixture looks thick or clumpy, remove from heat for 30 seconds and stir. Continue until the mixture is smooth and glossy without lumps, then remove from heat immediately.
- Add flavorings: Stir in the salt and vanilla extract gently until fully combined. Add any desired mix-ins at this time. Avoid over-mixing as it can affect the fudge's texture.
- Pour and set: Pour the smooth fudge mixture into the prepared pan and smooth the top with a spatula. Let the fudge rest at room temperature for 3 to 4 hours or overnight until fully set. Avoid refrigerating to prevent graininess.
- Slice and serve: Use the parchment or foil overhang to lift the fudge out of the pan. Cut into squares using a sharp knife warmed under hot water and dried for clean, smooth cuts.
Notes
- Use semi-sweet chocolate bars instead of chips for optimal texture; chips may yield firmer fudge. For sweeter fudge, substitute some or all semi-sweet chocolate with milk chocolate and reduce butter by half.
- Microwave method: Combine chocolate, condensed milk, and butter in a microwave-safe bowl; heat for 1 minute 30 seconds, stirring every 30 seconds until almost melted with only soft lumps remaining. Remove, add vanilla and salt, stirring gently.
- Store fudge in large blocks for longer freshness; cut only before serving as sliced fudge dries out faster.
- Room temperature storage lasts 1 to 2 weeks in airtight containers, but texture declines after about one week.
- Refrigerate tightly wrapped fudge for 3–4 weeks to maintain freshness.
- Freeze fudge for up to 3 months wrapped in plastic wrap and foil inside a freezer-safe container; thaw overnight in fridge and bring to room temperature before slicing.
- Add up to 1 cup of mix-ins like chopped nuts, dried fruit, candy chips, or crushed cookies after adding vanilla to customize the fudge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
