Easy Chocolate Fudge

Instructions

1. Prepare the pan: Line an 8×8-inch baking pan with parchment paper or foil, leaving overhang on the sides for easy lifting later. Coarsely chop your chocolate bars.
2. Melt Fudge: Combine the chocolate, sweetened condensed milk, and butter in a heavy-bottomed saucepan or in a double boiler. Avoid getting any water in the pan, which can seize the chocolate.
3. Low Heat is Key: Slowly melt the mixture over very low heat on the smallest burner, stirring constantly with a spatula and scraping the bottom to ensure it doesn’t overheat. If it looks thick, clumpy, or seems to be sticking to the bottom, remove from heat for 30 seconds and stir. (If you prefer to microwave, see instructions below) Once the mixture is perfectly smooth and glossy without lumps, immediately remove from the heat.
4. Add flavorings: Add the salt and vanilla and fold gently until the mixture is smooth and fully combined, then immediately add any mix-ins, if using. Avoid over-mixing after vanilla is added—too much stirring can make the texture grainy or gritty.
5. Spread into pan: Pour fudge into the lined pan and smooth the top with a spatula. Allow fudge to rest at room temperature for 3–4 hours, overnight, or until fully set. It may take longer with mix-ins. Do NOT refrigerate to speed this up—chilling can make fudge grainy.
6. Slice & serve: Lift out using the parchment/foil overhang. Cut into squares with a sharp knife. Tip: Run the blade under hot water. Wipe it fully dry. Slice straight down in one smooth motion—don’t saw back and forth.