Chocolate Fudge
Ingredients
- 200 gDark chocolate (chopped)
- 200 gWhole sweetened condensed milk (as is)
- 15 gUnsalted butter (cubed)
- 0.5 tspVanilla extract (liquid)
- 0.5 pinchFleur de sel (for seasoning)
Method
A dense, melting block that snaps cleanly under the knife. The chocolate is dark and matte, releasing a powerful cocoa aroma as it melts on the tongue.
- 1
Line a square pan with parchment paper. Leave the edges hanging over to make it easier to lift out later.
- 2
In a heavy-bottomed saucepan, pour the condensed milk, broken chocolate, and butter. Heat over very low heat. Stir constantly until the mixture is smooth, glossy, and heavily coats the spatula.
- 3
Off the heat, stir in the vanilla extract and fleur de sel. Pour immediately into the pan. Smooth the surface with an offset spatula until flat and even.
- 4
Let cool to room temperature then refrigerate for at least 4 hours. The fudge is ready when it is firm to the touch and resists finger pressure.
Frequently asked questions
How do you get this dish right?
- Never let the mixture boil, or the chocolate might seize and become grainy.
- Use a warm knife to get cubes with perfectly sharp edges.
How long does this dish keep?
Store in an airtight container in the refrigerator for up to 2 weeks.
