Ingredients:

  • 18 oz semi-sweet chocolate chips (60% cacao recommended)
  • 14 oz sweetened condensed milk
  • 2 tbsp unsalted butter, cut into small cubes
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Line an 8x8-inch square baking pan with parchment paper, ensuring an overhang on two sides for easy removal.
  2. In a heat-proof glass bowl, combine the semi-sweet chocolate chips, sweetened condensed milk, and cubed butter.
  3. Gently melt the mixture using a double boiler over simmering water, or use a microwave in 30-second intervals, stirring vigorously between each burst.
  4. Once the mixture is completely smooth and the chocolate is fully melted, stir in the pure vanilla extract and fine sea salt.
  5. Pour the fudge mixture into the prepared pan, smoothing the top with a silicone spatula. Optionally sprinkle with flaky sea salt.
  6. Refrigerate for at least 2 hours until firm. Lift the fudge out using the parchment overhang and slice into 36 1-inch squares.