Equipment Needed
- Medium saucepan (heavy-bottomed is best)
- Heatproof rubber spatula or wooden spoon
- 8×8 inch baking pan
- Parchment paper
- Measuring cups and spoons
- Knife for slicing
Step-by-Step Instructions
My process always begins with the setup, because once you start, it goes fast. I line my 8×8 pan with parchment paper, letting the ends hang over the sides. This creates a “sling” that lets me lift the entire slab of fudge out for perfect, crumb-free slicing later. I measure out all my ingredients so they’re ready to go. Then, in my medium saucepan, I pour in the entire can of sweetened condensed milk. I turn the heat to low—and I mean low. This is the most critical part of the entire recipe.
I add all three cups of chocolate chips and that tiny pinch of salt directly to the milk in the pan. Now, the stirring begins. I use my rubber spatula to stir constantly and gently, scraping the bottom and sides to prevent any chocolate from scorching. As the chips warm, they slowly begin to melt into the milk, creating a thick, glossy lava. The mixture will look separated and grainy at first, but just keep stirring with patience. Within a few minutes, it will suddenly come together into a single, smooth, and impossibly shiny river of chocolate.
The moment the last chip melts and the mixture is perfectly smooth, I immediately remove the pan from the heat. This is where I stir in the vanilla extract. The vanilla sizzles just a bit and releases its beautiful aroma into the chocolate. If I’m using any add-ins like walnuts or peppermints, I fold them in now, quickly but thoroughly. Then, without delay, I pour and scrape every last bit of that luxurious mixture into my prepared pan.(See the next page below to continue…)