Foolproof Chocolate Fudge
User Reviews
5
Foolproof Chocolate Fudge
Description
The recipe begins by lining an 8x8-inch pan with parchment to ease removal. Sweetened condensed milk, vanilla extract, chopped semi-sweet chocolate, and softened butter are combined in a heatproof bowl. The bowl is placed over a simmering water bath allowing gentle, controlled melting. The mixture is stirred until mostly melted but not fully liquefied to maintain creamy texture and avoid separation.
Once removed from heat, continued stirring achieves a uniform smooth fudge mixture. This is then poured into the prepared pan to set. Optional additions include flaky sea salt sprinkled on top or folding in chopped nuts prior to setting for additional crunch and flavor dimension.
The process produces a dependable, creamy fudge with balanced sweetness and chocolate richness, making it suitable for gifting or desserts.
Ingredients
- 1 ounce can sweetened condensed milk NOT evaporated milk
- 1 teaspoon vanilla extract pure
- 20 ounces semi-sweet chocolate roughly chopped
- 3 tablespoons butter cut into 1/2-inch pieces, at room temperature, unsalted
- sea salt flaky, for sprinkling, optional
- 1/2 cup nuts optional, chopped, or crushed canes
Instructions
- Lightly grease an 8x8-inch baking pan. Line the pan with parchment paper or aluminum foil, allowing the excess paper to overhang the sides, set aside.
- In a large, heatproof bowl combine the sweetened condensed milk, vanilla extract, chocolate, and butter; set aside.
- Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer. Place your heatproof glass bowl holding your ingredients on top of the pot. Fill a saucepan with a little water (you want it about 1/4 full) and bring it to a boil. Reduce the heat to barely a simmer.
- Stir with a rubber spatula until the chocolate is almost fully melted and just a few small pieces of chocolate remain, about 4 minutes. (Make sure to remove the fudge from the double boiler before the chocolate is fully melted or there is the possibility of the chocolate separating and producing a greasy fudge.)
- Carefully remove the bowl from the heat and continue to stir until the chocolate is fully melted and the mixture is smooth, about 2 minutes.
- Stir in any "mix-ins" if using, then scrape the fudge into the prepared pan and spread into an even layer with a spatula.
- Refrigerate until set, about 2 hours. Remove the fudge from the pan using the foil overhang and cut into squares.
- Gently run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board.
- Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.
User Reviews
Overall Rating
5
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