Ingredients:
You will need:
- 2 cups of granulated sugar
- 1 cup of whole milk
- 2 ounces of unsweetened chocolate
- 2 tablespoons of unsalted butter
- 1 teaspoon of pure vanilla extract
- 1/2 cup of chopped nuts (optional)
- A pinch of salt
Instructions:
- Prepare Your Pan: Start by lining an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easier to lift the fudge out later.
- Combine Sugar and Milk: In a heavy-bottomed saucepan, combine the sugar and milk. Stir them together over medium heat until the sugar has dissolved completely. This should take about 5-7 minutes.
- Add Chocolate: Break the unsweetened chocolate into pieces and add them to the saucepan. Continue to cook and stir until the chocolate has melted completely, and the mixture becomes smooth and glossy.
- Cook to Soft-Ball Stage: Insert a candy thermometer into the mixture and cook it, without stirring, until it reaches the soft-ball stage, which is around 236°F (113°C). This might take around 10-15 minutes, so be patient.
- Add Butter and Vanilla: Remove the saucepan from the heat, and add the butter, vanilla extract, and a pinch of salt. Stir vigorously until the butter has melted, and everything is well combined.
- Beat Until Thickened: Let the mixture cool for a few minutes, then beat it with a wooden spoon or a hand mixer on low speed until it thickens and begins to lose its glossy appearance. This usually takes about 5-7 minutes.
- Add Nuts (Optional): If you’re a fan of nutty fudge, now is the time to stir in your chopped nuts.
- Transfer to Pan: Pour the thickened fudge mixture into the prepared pan, spreading it out evenly.
- Cool and Set: Allow the fudge to cool at room temperature for a few hours or until it’s completely set. You can speed up the process by placing it in the refrigerator for about an hour.
- Cut and Enjoy: Once the fudge is firm, use the parchment paper overhangs to lift it out of the pan. Place it on a cutting board and cut it into squares.