Ingredients:

  • 3 cups (510g) semi-sweet chocolate chips (60% cacao recommended)
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1/4 cup (56g) unsalted butter, cubed
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp flaky sea salt
  • 1/2 cup (60g) chopped walnuts

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an inch of overhang on two sides to create a sling for easy removal.
  2. In a heavy-bottomed saucepan, combine the chocolate chips, sweetened condensed milk, and cubed butter. Turn the burner to the lowest possible setting. Wait for the chocolate to start softening before you begin stirring.
  3. Use your spatula to move the mixture in a figure eight motion. Stir constantly until the mixture is glossy and smooth. As soon as the last tiny lump of chocolate disappears, remove the pan from the burner.
  4. Remove the mixture from the heat and quickly stir in the vanilla extract and chopped walnuts until just incorporated. Avoid over-mixing to maintain the satin sheen.
  5. Pour the warm fudge into the prepared pan. Smooth the top with a spatula and sprinkle with flaky sea salt if desired. Refrigerate for at least 2 hours until firm before lifting the parchment sling and slicing into 36 squares.