Ingredients:

  • 18 oz semi-sweet chocolate chips
  • 14 oz sweetened condensed milk
  • 2 tbsp unsalted butter
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt

Instructions:

  1. Line an 8x8 inch pan with parchment paper, leaving a 2 inch overhang on two sides. Note: This ensures you can lift the fudge out cleanly without it crumbling.
  2. Combine the base. Pour 14 oz sweetened condensed milk, 18 oz semi sweet chocolate chips, and 2 tbsp unsalted butter into your saucepan.
  3. Apply gentle heat. Set the burner to low and stir constantly with a spatula until the chips are 90% melted and glossy.
  4. Remove from heat. Take the pan off the burner while a few small lumps remain. Note: Residual heat will finish the melting process without risking a burnt taste.
  5. Incorporate aromatics. Stir in 1 tsp pure vanilla extract and 0.25 tsp fine sea salt until the mixture is completely smooth and velvety.
  6. Transfer the mix. Pour the warm fudge into your prepared pan, spreading it to the corners with your spatula.
  7. Smooth the surface. Gently tap the pan on the counter three times until the top is level and air bubbles pop.
  8. The cold cure. Place the pan in the refrigerator for at least 3 hours until the center feels firm to a light touch.
  9. Slice and serve. Lift the block out using the parchment handles and cut into 36 even squares using a sharp, warm knife.