There’s a particular magic that happens when chocolate, butter, and sweetened condensed milk come together in a pan. I remember the first time I made this fudge; it was a blustery December afternoon, and my tiny kitchen was filled with the rich, intoxicating scent of melting chocolate. I was aiming for a simple holiday treat, but what emerged from that saucepan was pure alchemy—creamy, decadent, and impossibly smooth. It cracked perfectly under a knife and melted luxuriously on the tongue. That was the moment I fell in love with this recipe. It’s not just a dessert; it’s a three-ingredient hug, a guaranteed smile-maker, and my absolute go-to when I need a foolproof, impressive treat that feels like a lot more effort than it actually is.
Ingredients
- 3 cups high-quality semi-sweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 4 tablespoons (1/2 stick) unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt (optional, but recommended)
Let’s talk about these ingredients for a second, because quality and specifics matter here. For the chocolate chips, this is not the time to skimp. The chocolate is the star, so use a brand you enjoy eating on its own. I’ve tested this with generic brands and premium ones, and the depth of flavor in the better chocolate truly shines through. That pinch of salt? Don’t skip it. It’s not enough to make the fudge taste salty, but it brilliantly elevates the chocolate flavor and cuts the sweetness perfectly. The vanilla extract adds a warm, round note in the background—trust me, it makes a huge difference.(See the next page below to continue…)