Rich creamy chocolate treat (Printable Version)

Smooth, creamy chocolate confection cooked to perfection and cut into decadent, glossy squares.

# What You Need:

→ Dairy

01 - 1 cup unsalted butter
02 - 2/3 cup whole milk

→ Sugars

03 - 3 cups granulated sugar

→ Chocolate

04 - 2 cups semi-sweet chocolate chips or chopped chocolate

→ Flavorings

05 - 1 teaspoon pure vanilla extract
06 - 1/4 teaspoon fine sea salt

# Directions:

01 - Line an 8x8-inch square pan with parchment paper, leaving an overhang to facilitate removal.
02 - In a heavy-bottomed saucepan over medium heat, melt the butter then stir in sugar and milk until fully combined.
03 - Bring the mixture to a boil, stirring constantly to prevent burning.
04 - Attach a candy thermometer to the saucepan and continue cooking, stirring frequently, until the mixture reaches 238°F (114°C), approximately 10 to 15 minutes.
05 - Remove from heat and vigorously stir in the chocolate, vanilla extract, and sea salt until the chocolate melts and the mixture becomes thick and glossy.
06 - Quickly transfer the mixture to the prepared pan and smooth the surface with a spatula.
07 - Allow the confection to cool at room temperature for 2 hours or until fully set.
08 - Lift from pan using parchment overhang and cut into 36 equal squares with a sharp knife.

# Expert Tips:

01 -
  • It's soft, creamy, and melts on your tongue in a way that feels like a small luxury you made yourself.
  • Once you nail the soft-ball stage, you'll feel like a confectioner, and honestly, that confidence tastes amazing.
  • Thirty-six squares means you can share generously and still have plenty left to sneak late at night.
02 -
  • The soft-ball stage (238°F) is non-negotiable—go a few degrees higher and your fudge becomes hard and grainy, go too low and it stays soft and won't slice properly.
  • Stirring vigorously after removing from heat is what transforms the mixture into that creamy texture; if you stir lazily, you'll end up with something crystalline instead.
  • A heavy-bottomed pan prevents hot spots that burn the bottom layer while the rest cooks unevenly, so don't skimp on equipment here.
03 -
  • Use a wooden spoon or heat-resistant spatula, not metal—metal conducts heat and can make stirring uncomfortable; wood is kinder to your hand and the pan.
  • If you live somewhere humid, fudge-making is best done on drier days; humidity interferes with how the sugar sets and can cause stickiness or graininess.
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