Ingredients:

  • 3 cups (510g) semi-sweet chocolate chips (60% cacao)
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1/4 cup (55g) unsalted butter, cubed
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Line an 8x8-inch square baking pan with parchment paper, ensuring the paper extends over the edges to create a 'sling' for easy removal.
  2. In a heavy-bottomed medium saucepan over low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and cubed butter.
  3. Stir constantly with a silicone spatula, scraping the bottom of the pan to prevent scorching, until the mixture is completely melted, smooth, and glossy.
  4. Remove the saucepan from the heat immediately. Fold in the vanilla extract and fine sea salt until fully incorporated.
  5. Pour the mixture into the prepared pan, smoothing the top with your spatula. If using optional toppings like walnuts or peppermint, press them gently into the surface.
  6. Allow the fudge to cool at room temperature before transferring to the refrigerator for at least 3 hours to set completely.