Equipment Needed
- Medium-sized heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- 8×8 inch baking pan
- Parchment paper
- Measuring cups and spoons
Step-by-Step Instructions
First, line your 8×8 pan with parchment paper, leaving some overhang on two sides. This is your “sling” that will let you lift the entire block of fudge out later for perfect, clean cuts. I’ve tried greasing the pan, and it’s a sticky, frustrating mess. Parchment paper is non-negotiable. Next, combine the chocolate chips, sweetened condensed milk, and butter in your heavy-bottomed saucepan. Why heavy-bottomed? It distributes heat evenly and prevents the sensitive chocolate from scorching—a lesson I learned the hard way with a thin pot that left me with a bitter, grainy layer on the bottom.
Now, place the saucepan over the lowest possible heat on your stove. We’re going for low and slow. Stir constantly and patiently with your wooden spoon or spatula. You’ll watch the butter melt first, then the chips will slowly begin to lose their shape into a glorious, glossy river of chocolate. This should take about 5-7 minutes. The moment everything is completely melted and smooth, immediately remove the pan from the heat. Do not let it bubble or simmer! That’s when the texture can become grainy.
Off the heat, stir in the vanilla extract and that pinch of sea salt. Stir vigorously for another minute; this not only incorporates everything but also helps the mixture cool slightly and start to thicken ever so subtly. You’ll feel the resistance change just a bit. Now, pour your beautiful, velvety fudge mixture into your prepared pan. Use your spatula to spread it into an even layer, getting it into the corners. I sometimes give the pan a few gentle taps on the counter to settle it and release any air bubbles.
Here’s the hardest part: the wait. You must let the fudge set completely before you even think about cutting it. I cover the pan loosely with a clean kitchen towel and refrigerate it for at least 4 hours, though I often let it go overnight. I’ve tried to rush this by putting it in the freezer, and while it sets faster, it can make the texture a bit harder than the ideal creamy-chewy dream. Patience is key. Once it’s fully set, use the parchment paper to lift it onto a cutting board and slice into squares.(See the next page below to continue…)