Rich Creamy Chocolate Confection (Printable Version)

Luscious chocolate squares crafted from butter, sugar, milk, and vanilla for a creamy, indulgent treat.

# What You'll Need:

→ Dairy

01 - 1 cup unsalted butter (225 g)
02 - 2/3 cup whole milk (160 ml)

→ Sugars

03 - 3 cups granulated sugar (600 g)

→ Chocolate

04 - 2 cups semi-sweet chocolate chips or chopped chocolate (340 g)

→ Flavorings

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

# How to Make It:

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

# Expert Tips:

01 -
  • It's foolproof once you understand the thermometer—no fancy equipment or techniques needed.
  • The whole process takes less than an hour from start to slicing, and you end up with enough to share or hoard.
  • Homemade fudge tastes nothing like store-bought; it's silkier, more complex, and genuinely impressive.
02 -
  • The thermometer is non-negotiable—eyeballing the soft-ball stage leads to heartbreak and grainy fudge; trust the temperature, not your instincts.
  • Never skip the constant stirring during the boiling phase; even a few seconds of neglect can create crystallization that ruins the whole batch.
  • Cold pans cool fudge too quickly and create a thick, hard layer on top while the inside stays soft, so room-temperature setting is key to even texture.
03 -
  • Use a wooden spoon or heat-resistant silicone spatula when stirring; metal can create hot spots and uneven cooking.
  • If you have marble or granite, pour the fudge onto that instead of into the pan for faster, more even cooling and easier cutting without a pan.
  • The moment you add the chocolate is when the mixture goes from liquid to thick and glossy—don't wait around; add everything at once and stir aggressively until you can't see any chocolate streaks.
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