Equipment Needed
- Medium saucepan (light-colored is best to see the color of the mix)
- Wooden spoon or silicone spatula
- 8×8 inch square baking pan
- Parchment paper or aluminum foil
- Measuring cups
Step-by-Step Instructions
First, you’ll want to line your 8×8 inch pan with parchment paper or aluminum foil, leaving some overhang on the sides. This is your best friend for easy removal later. Lightly grease it with a bit of butter or cooking spray. I learned the hard way that skipping this step leads to a frustrating battle trying to pry the fudge out in one piece. Once your pan is ready, measure out your chocolate chips. Having everything prepped before you start heating is crucial because the process moves fast once it begins.
Next, pour the entire can of sweetened condensed milk into your medium saucepan. Turn the heat to medium-low. You want it to get warm but not scorch. Then, add all three cups of chocolate chips. Now, the magic begins. Start stirring. Constantly. I use a silicone spatula to make sure I’m scraping the bottom and corners of the pan thoroughly. You’ll watch as the chips slowly lose their shape and merge with the milk into a thick, glossy, and incredibly smooth chocolate lava. This is the most therapeutic part—the transformation is just beautiful.
Here’s the critical part: once everything is completely melted and combined into a homogenous mixture, keep it on the heat and continue stirring for a full three minutes. I set a timer. This brief cooking time is what allows the fudge to set up properly later. If you take it off too soon, it may stay too soft. As you stir, you’ll feel it thicken slightly and notice it pulling away from the sides of the pan just a bit. The whole mixture will become deeply fragrant and look irresistibly shiny.(See the next page below to continue…)