Ingredients
Equipment
Method
- Line baking pan with parchment paper leaving extra edges for easier fudge removal later.
- Combine chocolate chips, condensed milk, butter, and salt inside saucepan over low gentle heat.
- Stir mixture constantly until texture becomes glossy, smooth, and completely melted without grainy chocolate bits.
- Remove pan from heat and stir vanilla extract into warm fudge mixture evenly and carefully.
- Fold walnuts or sprinkles into mixture for crunchy texture and playful homemade flavor variations easily.
- Spread fudge evenly into prepared pan using spatula while mixture remains soft and cooperative thankfully.
- Chill fudge until firm before slicing neat squares because impatient cutting creates delicious chocolate chaos instantly.
- Serve chilled or slightly softened depending on preferred creamy or firmer bite texture preferences.
Notes
Chill longer for firmer fudge or shorten chilling slightly for softer creamy texture. Freeze slices between parchment layers inside airtight containers for easier storage. Use gentle pressure when slicing for cleaner squares. Add peppermint, peanut butter, or sea salt for flavor customization. Store refrigerated up to one week.