This time of year is a foodie’s dream. My “food to create” pinboard on Pinterest is ever growing and every day I come across more and more recipes that I want to try. This one, though, was one that I needed to make immediately! I remember fudge always being one of the treats that we would make around the holidays to share with friends, neighbors and family (along with this snack, and these cookies) but I don’t remember the exact method that we used. I do remember needing it to be timed just right and reach an exact temperature so that it would set. And let’s just say that I have been known to be a bit unsuccessful in the kitchen with a candy thermometer.
No candy thermometer is needed here. I never dreamed that there was such a great fudge recipe out there. This recipe is so incredibly simple (hence, the name) and it. is. delicious. I am already coming up with ways to add other flavors. It’s so creamy but not too sweet. See, I’m not a huge chocolate lover…I would much rather have some Skittles, sugar cookies or a scone. I do, though, love dark chocolate. The consistency of this fudge is to-die-for and the flakes of sea salt on top round out the flavors perfectly!
Do you have a favorite flavor of fudge?
Yield: 16 servings
Total Time: 2 hours 15 minutes
12 ounces semi-sweet chocolate (I used chocolate chips)
1 (14-ounce) can sweetened condensed milk
1/4 cup (1/2-stick) unsalted butter
1 tsp. pure vanilla extract
1/4 tsp. Maldon sea salt flakes, plus more for sprinkling
Line an 8x8 pan with aluminum foil and spray with non-stick spray.
In a heavy-bottomed sauce pan, heat chocolate, milk, and butter over low heat. Add salt and vanilla and stir until smooth. Pour into the prepared pan, sprinkle with more sea salt flakes if desired, and refrigerate until set, 1-2 hours.
Remove from pan and cut on a cutting board. Store in the refrigerator or freezer or in an air-tight container at room temperature.
This would be delicious with some chopped walnuts stirred in.
Feel free to switch out the chocolate chips for your favorite dark chocolate.
Slightly adapted from Heather Christo