This easy-to-make chocolate fudge calls for semisweet chocolate, sweetened condensed milk, butter, a pinch of salt, and vanilla extract as its key ingredients. The addition of nuts is entirely up to you! This a wonderful present for those who like chocolate over the holiday season It’s that time of year again: Christmas time! And in our household, it may mean a whole host of things, not the least of which is an abundance of handmade fudge. 

When I was in the first grade, my mom taught me how to make chocolate fudge using a candy thermometer. And have been creating it ever since. I like to joke that my mother is responsible for turning me into the chocoholic that I am now thanks to her straightforward recipe for chocolate fudge. It has an intense chocolate taste, and it dissolves easily on your tongue. On the other hand, it is neither crumbly nor soupy. This is without a doubt the most excellent fudge recipe ever! Therefore, without further ado, allow me to instruct you on how to build it! 

You’ll need the following ingredients to make this dish: 
  • Canned sweetened condensed milk – I used a 14-oz can. 
  • 1/2 Tsp.Of pure vanilla extract.
  • Semi-sweet chocolate – I used 20-oz roughly chopped. 
  • 3 Tbsp.Of unsalted butter, at room temp. 
  • For sprinkling, I used flaky sea salt. 
  • Step 1: Prepare a baking dish measuring 8 by 8 inches by greasing it lightly. Prepare the baking dish by lining it with parchment paper and leaving enough extra paper so that it hangs over the edges of the pan. 
  • Step 2: Mix the sweetened condensed milk, vanilla extract, chocolate, and butter in a large basin that can withstand heat, and then put the mixture aside. 
  • Step 3: Bring a little amount of water to a boil in a pot; the ideal amount would be around one-fourth of the way full. Bring the temperature down to just above a simmer. 
  • Step 4: On top of the stove, in the heatproof glass bowl that contains your ingredients, place the bowl. After approximately 8 minutes, during which time you should stir the mixture very regularly, the chocolate should have melted, and it should be totally smooth. 
  • Step 5: Take the pan off the heat. The mixture will have a fairly dense consistency. The fudge should be scraped into the prepared pan using a robust spatula, and then the top should be smoothed out. If used, sprinkle with salt from the sea, and just place in the refrigerator for a minimum of two hours. 
  • Step 6: To loosen the fudge, slide a butter knife along the edge of the pan in a gentle circular motion. After taking the fudge out of the pan, place it on a cutting board. 
  • Step 7: After removing the paper from the parchment, cut the fudge into bite-sized pieces. You may eat it right once, or you can preserve it in the refrigerator for up to one month. 
  • Step 8: You might also freeze the fudge in a container that is airtight and suitable for the freezer for a period of up to two months.

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