Rich Creamy Chocolate Confection (Printable)

A luscious blend of butter, sugar, milk, and chocolate, set into creamy, smooth, and decadent squares.

# What You Need:

→ Dairy

01 - 1 cup unsalted butter
02 - 2/3 cup whole milk

→ Sugars

03 - 3 cups granulated sugar

→ Chocolate

04 - 2 cups semi-sweet chocolate chips or chopped chocolate

→ Flavorings

05 - 1 teaspoon pure vanilla extract
06 - 1/4 teaspoon fine sea salt

# Directions:

01 - Line an 8x8-inch square pan with parchment paper, leaving an overhang for easy removal.
02 - In a heavy-bottomed saucepan over medium heat, melt the butter. Stir in the sugar and milk until fully incorporated.
03 - Bring the mixture to a boil, stirring constantly to prevent scorching.
04 - Attach a candy thermometer and continue cooking, stirring frequently, until the temperature reaches 238°F (114°C), approximately 10 to 15 minutes.
05 - Remove from heat. Add the chocolate chips, vanilla extract, and sea salt. Stir vigorously until the chocolate is fully melted and the mixture is thick and glossy.
06 - Quickly pour the mixture into the prepared pan and smooth the surface with a spatula.
07 - Allow the confection to cool at room temperature for two hours until completely set.
08 - Lift the set fudge from the pan using the parchment overhang and cut into 36 even squares with a sharp knife.

# Expert Advice:

01 -
  • It tastes like the kind of treat you'd only find in a little candy shop, but you made it yourself in your own kitchen.
  • The texture is smooth and melts on your tongue, not grainy or crumbly like some fudge can be.
  • It keeps well in a tin, so you can make it ahead and give it as gifts or hide it for yourself.
02 -
  • Don't rush the boiling step. If you pull it off the heat too early, your fudge will stay soft and sticky instead of slicing cleanly.
  • Stir constantly once you add the chocolate, or it can seize and turn grainy. A smooth, glossy finish means you did it right.
03 -
  • Use a heavy-bottomed pan to prevent scorching, and stir often so the sugar doesn't stick to the bottom.
  • If your fudge turns out too soft, you can reheat it gently and bring it back to 238°F, then pour it again.
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