Fudge: The Ultimate Silky-Smooth Chocolate Fudge Recipe

Instructions:

1. Line the Pan: Grease and line the 9x9 inch pan with parchment paper, leaving generous overhang on two sides. Set aside.
2. Combine Base Ingredients: In the heavy-bottomed saucepan, combine the sugar, evaporated milk, cubed butter, and salt.
3. Melt and Dissolve: Place the saucepan over medium heat. Stir constantly until the butter is completely melted and all the sugar crystals are dissolved.
4. Boil and Stop Stirring: Bring the mixture to a full, rolling boil. Immediately insert the candy thermometer and stop stirring completely. Use a wet pastry brush to wash down any sugar crystals from the sides of the pan.
5. Cook to Soft-Ball Stage: Let the mixture boil undisturbed until the temperature reads 234°F (112°C).
6. Remove from Heat: Once 234°F (112°C) is reached, immediately take the pan off the heat source.
7. Add Flavourings: Immediately add the chopped chocolate (or chips) and vanilla extract to the hot syrup. DO NOT STIR YET.
8. Cooling Phase: Allow the mixture to stand undisturbed for about 5 minutes, allowing residual heat to melt the chocolate.
9. The Beat: Begin to stir the mixture vigorously (using an electric mixer is recommended). The mixture will initially be glossy, then it will suddenly lose its sheen, become thick, opaque, and look like thick peanut butter. This is the crucial moment.
10. Pour and Set: As soon as the fudge thickens and loses its shine, immediately pour it into the prepared pan. Smooth the top quickly with a spatula and avoid overworking it.
11. Chill: Let the fudge cool completely at room temperature for at least 2 hours, or chill in the refrigerator for 1 hour until very firm.
12. Cut and Serve: Use the parchment paper overhang to lift the entire block of fudge from the pan. Cut into 1-inch squares using a large, sharp knife.