Ingredients
Method
Step-by-Step
- Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two sides. Lightly grease the lining so the chilled fudge releases cleanly.
- Place the chocolate chips, sweetened condensed milk, butter, and salt in a heavy saucepan. Set the pan over low heat and stir constantly.
- Continue stirring for about 5 to 8 minutes, until the chocolate and butter are fully melted and the mixture is smooth. Do not allow the mixture to boil.
- Remove the saucepan from the heat and stir in the vanilla extract. Fold in the chopped walnuts or pecans if using.
- Immediately spread the warm fudge mixture evenly into the prepared pan. Smooth the top with a spatula.
- Refrigerate the pan for at least 2 hours, or until the fudge is completely firm. Lift the slab from the pan using the parchment or foil overhang.
- Cut the fudge into small squares with a sharp knife. Wipe the knife between cuts for cleaner edges, then serve or store as directed.
Notes
Use low heat and stir continuously to prevent scorching, greasiness, or graininess. Store covered in the refrigerator for a firmer texture, or keep it in a cool room for a softer bite. The recipe makes approximately 25 to 36 pieces depending on how the fudge is cut.