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Old-Fashioned Chocolate Fudge with Condensed Milk

Stacked chocolate fudge squares with a bite missing from the top piece on a white plate beside green striped linen.
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This chocolate fudge with sweetened condensed milk blends semisweet and milk chocolate into rich, creamy squares. A gentle stovetop melt makes 36 pieces for sharing.

Ingredients

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Instructions

  1. Fit parchment paper into an 8-inch square baking pan, leaving enough hanging over two opposite sides to lift out the finished fudge.
  2. Add both types of chocolate chips, sweetened condensed milk, and kosher salt to a medium saucepan. Warm over low heat, stirring frequently and scraping the bottom and sides, until the chips melt and the mixture becomes uniformly smooth, about 5 minutes. Keep the heat gentle; do not let the mixture boil.
  3. Remove the saucepan from the heat and stir in the vanilla.
  4. Immediately scrape the thick chocolate mixture into the lined pan. Use a silicone spatula to press it into the corners and smooth the surface.
  5. Leave the pan on a level surface at cool room temperature until the fudge is firm throughout, about 4 hours. If the kitchen is warm, refrigerate until firm enough to cut.
  6. Lift the fudge from the pan using the parchment overhang. Peel away the paper and place the slab on a cutting board.
  7. With a sharp knife, cut into six rows in each direction to make 36 pieces. Wipe the blade between cuts for cleaner edges.

Equipment

Notes

Substitutions: Use 3 cups semisweet chocolate chips for a less sweet flavor, or replace the milk chocolate chips with dark chocolate chips. Use sweetened condensed milk; evaporated milk will not produce the same consistency.
Optional additions: Fold in 1/2 cup chopped toasted pecans or walnuts after adding the vanilla.
Serving: Serve small squares with coffee, hot tea, or milk. Add to cookie trays or place individual pieces in paper candy cups for gifting.
Storage: Store in an airtight container with parchment between layers. Keep at cool room temperature for up to 1 week or refrigerate for up to 2 weeks.
Freezing: Wrap the fudge tightly, then place in a freezer-safe airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator while still wrapped to help prevent condensation from collecting on the surface.
Setting time: About 4 hours. Total time includes setting.

Find it online: https://jennifercooks.com/chocolate-fudge-with-condensed-milk/