Equipment Needed
- 8×8 inch square baking pan
- Parchment paper or aluminum foil
- Large saucepan
- Wooden spoon or sturdy silicone spatula
- Large mixing bowl
- Measuring cups and spoons
- Fine-mesh sieve (for sifting sugar)
Step-by-Step Instructions
Your first move is to line your 8×8 pan with parchment or foil, leaving an overhang on two sides. Grease it lightly with butter or cooking spray. This is your ticket to perfect, easy removal. I learned this the hard way when I once just buttered the pan; getting the first piece out was a crumbly, frustrating mess. Trust me, the liner is non-negotiable. Now, add your chocolate chips, butter pieces, and that pinch of salt to your large saucepan. Place it over the lowest possible heat on your stove. We are not rushing this. The goal is to melt everything slowly and gently, stirring almost constantly with your wooden spoon. You’ll watch the chips lose their shape and the butter melt into a glorious, dark, shiny pool. The smell is incredible—like the heart of a brownie. This gentle melt prevents the chocolate from seizing and ensures a velvety base.
Once the mixture is completely smooth and liquid, take the pan off the heat immediately. This is crucial. Residual heat will continue to cook it. Now, stir in the vanilla extract. It will sizzle and perfume the air with its warm, sweet aroma. Here’s where the magic—and the arm workout—happens. Dump all of your sifted confectioners’ sugar into the pot. Yes, all four cups. It will look like a mountain of snow on a chocolate lake. Start stirring. It will seem impossible at first, but keep going with determination. The mixture will go from a crumbly, dry mess to a thick, stiff, and incredibly glossy dough-like consistency in about a minute of vigorous stirring. This is the “five-minute” part, and it’s wonderfully satisfying.
If you’re using nuts, fold them in now while the fudge is still warm and pliable. I like to reserve a small handful to press on top for a pretty finish. Then, quickly scrape and press the very thick fudge mixture into your prepared pan. I use a small piece of parchment paper to press it down firmly and evenly; it’s too sticky for hands or a spatula alone. You want it compacted so it sets without air pockets. The top will be shiny and smooth.(See the next page below to continue…)