Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt
- Optional: chopped nuts or sea salt for topping
Equipment Needed
- Heavy-bottom saucepan
- Wooden spoon or spatula
- Candy thermometer (optional, but helpful)
- 8-inch square baking dish
- Parchment paper
Step-by-Step Instructions
To get started, I prepare my baking dish by lining it with parchment paper, making it super easy to lift the fudge out once it’s set. Then, in a heavy-bottom saucepan, I combine the granulated sugar, butter, and heavy cream. Over medium heat, I stir constantly until the mixture is smooth and starts to boil. The color begins to deepen, and the rich smell of caramel fills my kitchen—my favorite part! I always keep a close eye on the mixture, as it can go from perfect to burnt very quickly. (See the next page below to continue steps…)