Ingredients:

  • 3 cups (510g) semi-sweet chocolate chips
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1/4 cup (56g) unsalted butter, cubed
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, ensuring there is an overhang on at least two sides to create a sling for easy removal.
  2. In a heavy-bottomed saucepan over low heat, combine the sweetened condensed milk, chocolate chips, and cubed butter.
  3. Stir the mixture constantly until the chocolate is 90% melted. Do not use high heat to avoid scorching or graininess.
  4. Remove the pan from the heat and allow residual heat to finish melting the chocolate. Stir in the vanilla extract and fine sea salt until the mixture is glossy and uniform.
  5. Transfer the fudge mixture into the prepared pan. Use an offset spatula to smooth the top and tap the pan firmly on the counter to release trapped air bubbles.
  6. Place the pan in the refrigerator for at least 2 hours, or until the fudge is completely set and firm to the touch.