Ingredients
- 4 tablespoons unsalted butter
- 3 cups Chocolate chips
- 14 oz sweetened condensed milk
- sea salt, a generous pinch
- ½ teaspoon vanilla extract
Instructions
- Line an 8-inch greased square pan with parchment paper, leaving some overhang to make it easier to remove from the pan.
- In a saucepan, melt butter over medium-low heat.
- Add the chocolate and stir using a rubber spatula until the chocolate begins to melt (You can increase the heat a little but be careful, chocolate scorches quickly)
- Once the chocolate begins to melt, stir in the sweetened condensed milk.
- Once the milk is worked in completely, turn off the heat and add salt and vanilla extract if using.
- Quickly pour the batter into the prepared pan and spread it into an even layer using an offset spatula. (See note)
- Cover and refrigerate overnight to set.
- Once set, remove from pan and cut into even-sized 2-inch squares. (Tip: wiping off the knife after each cut creates clean slices)
- Store fudge in an airtight container between layers of parchment paper in the fridge or counter.
Notes
When spreading the batter, it may be a bit oily, which is fine.
