Ingredients
Fudge Base
- 1 14-ounce can sweetened condensed milk (NOT evaporated milk)
- 1 teaspoon vanilla bean paste
- 20 ounces semi-sweet chocolate (roughly chopped)
- 3 tablespoons unsalted butter (cut into 1/2-inch pieces, at room temperature)
Optional Toppings
- Flaky sea salt, for sprinkling
- 1/2 cup chopped nuts or crushed candies
Instructions
- Prepare the Pan: Lightly grease an 8×8-inch baking pan and line it with parchment paper or aluminum foil, allowing the excess to overhang the sides for easy removal later. Set aside.
- Combine Ingredients: In a large, heatproof bowl, combine the sweetened condensed milk, vanilla bean paste, roughly chopped semi-sweet chocolate, and room temperature butter pieces. Set aside.
- Set Up Double Boiler: Fill a saucepan with about 1/4 full of water and bring it to a boil. Then reduce the heat so that it barely simmers.
- Melt the Chocolate Mixture: Place the heatproof bowl containing the ingredients on top of the saucepan, ensuring that the bowl doesn’t touch the water. Stir the mixture continuously with a rubber spatula until the chocolate is almost fully melted, with just a few small pieces remaining, about 4 minutes. Be careful not to overheat or fully melt the chocolate at this stage to avoid separation.
- Finish Melting Off Heat: Carefully remove the bowl from the heat and continue stirring until the chocolate mixture becomes fully melted and smooth, roughly 2 more minutes.
- Add Mix-Ins: Stir in any optional nuts or crushed candies if using, then scrape the fudge mixture into the prepared pan. Spread it evenly with a spatula.
- Chill to Set: Refrigerate the pan for about 2 hours or until the fudge is firm and set.
- Remove and Cut: Run a butter knife gently around the edges of the pan to loosen the fudge. Lift the fudge out using the parchment or foil overhang, transfer it to a cutting board, peel off the lining, and cut into small squares.
- Serve or Store: Serve immediately or store the fudge in an airtight container in the refrigerator for up to 1 month. You may also freeze portions in a freezer-safe container for up to 2 months.
Notes
- Do not use evaporated milk as it will alter the texture and sweetness of the fudge.
- Using a double boiler prevents overheating the chocolate, which keeps the fudge creamy and prevents it from separating.
- Room temperature butter helps the mixture blend smoothly and evenly.
- Optional toppings like flaky sea salt enhance the flavor contrast but are not necessary.
- Store fudge in an airtight container to maintain freshness and prevent absorption of odors from other foods.
- You can customize this fudge by adding nuts, crushed candies, or even a pinch of chili for a spicy twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
