- 1/4 teaspoon of salt
- 14 ounces of condensed milk
- 1/4 cup of unsalted butter
- 1 pound of fine-quality milk chocolate
- 1/2 teaspoon of vanilla
Line the bottom of an 8-inch square baking pan with parchment paper or wax paper.
Break up or cut the chocolate into small pieces and put it in a medium bowl or double-boiler. Add the butter, sweetened condensed milk, vanilla, and the salt.
Set the bowl over the simmering water. Give the chocolate mixture an occasional stir. When everything is smooth, blended, and all melted, pour it into the prepared pan (the one with the parchment paper.)
Put it in the refrigerator, but DO NOT COVER THE FUDGE! Let it chill for about 4 hours or until it is totally firm.
Remove the fudge from the pan. Remove the parchment paper. With a ruler, score the fudge with lines about one inch apart to be cut before eating.
Adapted from: Gourmet Magazine