This is an easy, old-fashioned-style fudge made with sweetened condensed milk, rather than traditional boiled-sugar fudge. It has a rich chocolate flavor and does not require a candy thermometer.

Yield: Approximately 36 small squares
Preparation time: 15 minutes
Chilling time: 3 to 4 hours

Ingredients

• 18 ounces semisweet chocolate, finely chopped, or approximately 3 cups semisweet chocolate chips
• One 14-ounce can sweetened condensed milk
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• ¼ teaspoon fine salt
• ¾ cup chopped toasted walnuts or pecans, optional

Directions

1. Line an 8-by-8-inch pan with parchment paper, leaving an overhang on two sides.
2. Place the chocolate, sweetened condensed milk, and butter in a heavy-bottomed saucepan.
3. Warm over low heat, stirring frequently, until the chocolate has melted and the mixture is smooth. Do not let it boil or scorch.
4. Remove from the heat. Stir in the vanilla and salt.
5. Fold in the optional nuts.
6. Immediately scrape the mixture into the prepared pan. Spread evenly, smoothing the top with a spatula.
7. Let cool briefly, then cover and refrigerate for 3 to 4 hours, until firm.
8. Lift the fudge out using the parchment. Cut into 36 squares with a sharp knife, wiping the blade between cuts.
9. Place the squares in paper candy cups or layer them in an airtight container with parchment between layers.

Tips and variations

• For darker fudge, substitute bittersweet chocolate for half the semisweet chocolate.
• For peppermint fudge, replace the vanilla with ¼ teaspoon peppermint extract, adding a little more only after tasting a cooled sample.
• For cleaner cuts, let very cold fudge stand for 10 minutes before slicing.
• Keep fudge separate from peppermint candy unless you want it to pick up a mint flavor.

Storage

• Refrigerate airtight for up to 2 weeks.
• Freeze well wrapped for up to 2 months for best quality.
• For gifting, package the fudge separately inside the tin and label it “Keep refrigerated.”

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