Handmade Fudge
Rich chocolate fudge made with condensed milk and butter, melted gently on the stovetop and chilled until firm.
Ingredients
- 3 cups semi-sweet chocolate chips 510g
- 1 can sweetened condensed milk 14-ounce / 397g
- 1/2 cup unsalted butter cut into small pieces, 113g
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides to use as handles.
- Fill a medium saucepan with about 1-2 inches of water and bring to a simmer over medium heat. Place a heatproof bowl on top, ensuring the bottom of the bowl does not touch the water.
- Add the chocolate chips and sweetened condensed milk to the bowl.
- Stir occasionally until the chocolate is melted and the mixture is smooth and combined.
- Remove the bowl from the heat. Add the butter pieces, vanilla extract, and salt.
- Stir until the butter is fully melted and the fudge is thick and glossy.
- Pour the mixture into the prepared pan and use a spatula to spread it into an even layer.
- Refrigerate for at least 2 hours, or until the fudge is completely firm.
- Use the parchment paper handles to lift the fudge from the pan. Cut into small squares and serve.
Notes
The double boiler method provides gentle heat, which prevents the chocolate from scorching. If you don't have one, you can use a heavy-bottomed pot on very low heat, stirring constantly.
For clean cuts, run a large, sharp knife under hot water and wipe it dry before each slice.
This recipe can be doubled and made in a 9x13 inch pan. The chilling time may need to be slightly longer.
Feel free to stir in up to 1 cup of chopped nuts, like walnuts or pecans, just before pouring the fudge into the pan.