Rich Creamy Chocolate Confection (Printer-friendly)

Smooth, rich chocolate squares crafted from butter, sugar, and milk, set to perfection.

# What You'll 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

# How-To Steps:

01 - Line an 8x8-inch square baking pan with parchment paper, ensuring overhang for easy removal.
02 - Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in sugar and milk until fully combined.
03 - Bring the mixture to a boil while stirring constantly to prevent burning.
04 - Attach candy thermometer and continue cooking, stirring frequently, until the mixture reaches 238°F, the soft-ball stage (approximately 10 to 15 minutes).
05 - Remove from heat; add chocolate chips, vanilla extract, and sea salt. Stir vigorously until chocolate fully melts and mixture thickens with a glossy finish.
06 - Quickly transfer mixture into prepared pan and smooth the surface evenly with a spatula.
07 - Allow to rest at room temperature for 2 hours until fully set.
08 - Lift fudge from pan using parchment overhang and cut into 36 squares with a sharp knife.

# Expert Tips:

01 -
  • It's foolproof once you respect the thermometer—no guesswork, just chemistry working in your favor.
  • You'll have 36 squares of pure chocolate comfort that actually taste homemade, because they are.
  • The whole process takes barely two hours from stovetop to slicing, which means you can surprise someone with fresh fudge before dinner.
02 -
  • The soft-ball stage is non-negotiable—if you stop too early, your fudge stays grainy; if you go too far, it becomes hard candy instead of creamy.
  • Don't use a non-stick saucepan; the mixture needs something heavy that distributes heat evenly, or you'll get hot spots that ruin everything.
  • The beating after you remove from heat isn't optional—it's what transforms a thin syrup into that dense, glossy fudge texture.
03 -
  • A heavy-bottomed saucepan isn't luxury—it's insurance against scorching, so don't substitute with something thin and flimsy.
  • If your fudge comes out grainy, you either didn't reach the right temperature or you stirred it too much after adding the chocolate; next time, watch the thermometer and trust it completely.
Go back