Ingredients:

  • 12 oz (340 g) Quality Semi-Sweet Chocolate Chips
  • 1 (14 oz / 396 g) can Sweetened Condensed Milk (full fat)
  • 2 tablespoons (28 g) Unsalted Butter, cubed
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1/4 teaspoon (1 g) Flaky Sea Salt (for sprinkling)

Instructions:

  1. Prepare the Tin: Line the 8x8-inch pan with parchment paper, allowing the paper to overhang on two opposite sides to create 'handles' for easy removal. Have all remaining ingredients measured and ready to go.
  2. Melt the Chocolate Base: Combine the chocolate chips, cubed butter, and sweetened condensed milk in a heavy-bottomed saucepan. Heat over very low heat, stirring constantly until about 75% of the chocolate has melted.
  3. Finish Mixing: Remove the pan from the heat before the mixture is completely smooth. Stir vigorously off the heat until the residual heat finishes the melting process, resulting in a uniform, glossy, and entirely smooth mixture.
  4. Add Flavouring: Stir in the vanilla extract until fully incorporated.
  5. Transfer to Pan: Immediately pour the fudge mixture into the prepared tin. Use the spatula to spread it evenly into the corners.
  6. Sprinkle and Chill: Sprinkle the surface evenly with the flaky sea salt, if using. Place the tin in the refrigerator and chill for at least 2–3 hours, or until the fudge is completely firm to the touch.
  7. Slice: Use the parchment paper handles to lift the chilled fudge block out of the tin. Use a large, sharp knife to cut the fudge into 36 small, neat squares.