Equipment Needed
- Medium-sized, heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- 8×8 inch baking pan
- Parchment paper or aluminum foil
- Measuring cups and spoons
Step-by-Step Instructions
My first step is always to prepare my pan—this simple act sets me up for success. I line my 8×8 inch pan with parchment paper, leaving an overhang on two sides. This isn’t just a suggestion; it’s a non-negotiable tip I learned after my first batch stuck terribly to a greased pan. The parchment paper creates a perfect sling, allowing me to lift the entire fudge block out for flawless, crumb-free slicing. Once the pan is ready, I measure out all my ingredients. Having everything at hand is crucial because the cooking process moves quickly once the heat is on.
Now, for the cooking, which is more of a gentle melting than actual cooking. In my medium saucepan, I combine the chocolate chips, the entire can of sweetened condensed milk, and the butter. I place the pot over the lowest heat setting on my stove. Patience is the secret ingredient here. I stir slowly and constantly with my wooden spoon, watching the chips gradually lose their shape. The mixture will start thick, then become a glorious, smooth, and glossy chocolate lava. I once turned the heat up to medium to speed things up, and I ended up with a slightly grainy, overheated mess. Low and slow is the only way to go.
The moment the mixture is completely smooth and no streaks of condensed milk remain, I immediately remove the pot from the heat. This is when I stir in the vanilla extract—that one teaspoon makes the chocolate flavor sing and adds a wonderful depth. If I’m using any add-ins like toasted pecans or mini marshmallows, I fold them in now. The residual heat is perfect for incorporating everything without melting the add-ins too much. I work quickly but gently, ensuring everything is evenly distributed throughout the velvety fudge base.(See the next page below to continue…)