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Chocolate Fudge

Course Dessert

Ingredients

  • 1 - 14 oz can sweetened condensed milk
  • ½ tsp pure vanilla extract
  • 20 oz semi-sweet chocolate, roughly chopped
  • 3 tbsp unsalted butter, cut into ½-inch pieces, room temperature
  • Flaky sea salt for sprinkling, optional

Instructions

  • Lightly grease an 8 x 8-inch baking pan.
  • Line the pan with parchment paper, allowing the excess paper to overhang the sides, set aside.
  • In a large, heatproof bowl combine the sweetened condensed milk, vanilla extract, chocolate, and butter and set aside.
  • Fill a saucepan with a little water (about ¼ full) and bring it to a boil.
  • Reduce the heat to a simmer.
  • Place heatproof glass bowl on top of the pot.
  • Stir frequently, until the chocolate has melted and the mixture is completely smooth, about 8 minutes.
  • Remove from heat. The mixture will be very thick.
  • Using a sturdy spatula, scrape the fudge into the prepared pan and smooth the top. Sprinkle with sea salt.
  • Refrigerate for at least 2 hours.
  • Gently run a metal spatula around the edge of the pan to loosen the fudge.
  • Remove the fudge and transfer to a cutting board.
  • Gently remove the parchment paper and slice the fudge into small pieces.
  • If you are not serving immediately, store in the refrigerator.
  • This can also be frozen in an airtight freezer safe container for up to two months. Recipe inspired by BakerByNature