Equipment Needed
- 8×8 inch baking pan
- Parchment paper
- Medium saucepan
- Heatproof spatula or wooden spoon
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Small baking sheet (for toasting flour)
Step-by-Step Instructions
My first step is always to heat-treat my flour, as I mentioned above. I let it cool completely on the baking sheet while I move on. Then, I line my 8×8 pan with parchment paper, leaving an overhang on two sides—this is your “sling” that will make lifting out the set fudge a breeze. I learned the hard way that spraying the pan and trying to pry the fudge out is a recipe for broken pieces and frustration. The parchment paper is non-negotiable for clean, beautiful squares.
Now, for the fudge base. In my medium saucepan over low heat, I combine the sweetened condensed milk and 1 1/2 cups of the semi-sweet chocolate chips. I stir constantly and gently with my spatula until the chocolate is fully melted and the mixture is smooth, glossy, and thick. It should look like a perfect chocolate ganache. I immediately pour this luscious mixture into my prepared pan and spread it into an even layer. Then, I pop the whole pan into the freezer. This 15-minute chill is vital—it sets up a firm base so our cookie dough layer doesn’t sink in. I use this time to make the dough.
In my large bowl, I beat the softened butter, brown sugar, and granulated sugar together with my hand mixer for a good 2-3 minutes. I don’t skimp here! Beating it until it’s light and fluffy is what gives the cookie dough layer its perfect texture, not just sweetness. Then, I beat in the vanilla, salt, and milk. Finally, I switch to a spatula and gently fold in the cooled, heat-treated flour and the remaining 1/2 cup of semi-sweet chocolate chips until just combined. The dough will be thick and glorious—exactly like the real thing.(See the next page below to continue…)