Classic Fudge

September 30, 2020
Created by Chef Casey Bowthorpe
7 hours
Serves 32
  • 2 (14 oz) cans sweetened condensed milk
  • 1 1/2 lb (24 oz) bittersweet chocolate, coarsely chopped
  • 1/2 tsp tsp
  • 1 tsp vanilla
  • 1 tsp flaky finishing salt, such as Maldon or fleur de sel

Line an 8″x8″ baking pan with a 12″ long piece of parchment paper folded in half lengthwise. Use another 12″ long piece of parchment paper folded in half lengthwise and line pan crosswise to first piece of parchment. Set aside.

In a large pan over low heat, add milk, chocolate, and salt, stirring occasionally until mixture is smooth, about 15 minutes. Add vanilla and stir to combine.

Pour mixture into prepared pan and smooth top with an offset spatula. Sprinkle evenly with the flaky salt. Place pan on a wire rack and let cool at room temperature until fudge is set, at least 6 hours or overnight.

Run a knife along each edge. Grip parchment hanging over edges and pull fudge out of dish. Transfer to a cutting board, remove parchment, and discard it. 

Hold a long, sharp knife under hot running water, wipe with a towel, and slice fudge, repeating heating and wiping knife after every slice until there are 64 (1″) pieces.