Ingredients:

  • 12 oz high-quality dark chocolate chips (at least 60% cacao)
  • 14 oz sweetened condensed milk
  • 1 tbsp unsalted butter, room temperature
  • 1/2 tsp espresso powder
  • 1 tsp pure vanilla extract
  • 1/4 tsp flaky sea salt

Instructions:

  1. Line an 8x8 inch pan with parchment paper. Note: Leave wings of paper hanging over the edges for easy removal.
  2. Combine the 12 oz dark chocolate chips and 14 oz sweetened condensed milk in a saucepan.
  3. Add the 1 tbsp unsalted butter. Note: Room temperature butter incorporates much faster than cold butter.
  4. Set the heat to low. Cook 5 minutes while stirring constantly until the mixture is glossy and thick.
  5. Remove the pan from the heat immediately.
  6. Whisk in the 1/2 tsp espresso powder and 1 tsp vanilla extract. Stir until the aroma is fragrant and the powder disappears.
  7. Fold in the 1/4 tsp flaky sea salt gently.
  8. Pour the mixture into your prepared pan. Spread with a spatula until the surface is level and smooth.
  9. Tap the pan firmly on the counter three times. Note: This releases trapped air bubbles that cause holes in your fudge.
  10. Chill in the refrigerator for at least 2 hours. Wait until the center feels firm and cold to the touch.