Foolproof Dark Chocolate Fudge

This is the legendary cheater fudge, the kind your grandma made when she didn’t feel like babysitting a candy thermometer. Sweetened condensed milk does the work, replacing the precise sugar syrup work of traditional fudge with a foolproof shortcut.

The condensed milk is already concentrated and sweetened to the right consistency. Combined with chocolate chips, it sets up firm and smooth as it cools, no graininess and no risk of scorching.

Low heat is the move on the stovetop. Walk away even for a minute and the chocolate seizes into a clumpy mess. Stir constantly until just melted and remove from heat right then, residual warmth finishes the melting.

Microwave method works equally well, just stir at every 1½ minute mark. Skipping the stir lets the chocolate scorch on the bottom of the bowl while the top still looks fine.

Line the pan with wax paper or parchment with overhang on two sides. Lift the whole slab out for clean cuts, prying squares from the pan tears them.

Kitchen Tips

• Use real chocolate chips, not chocolate-flavored coating. Coating chips have palm oil and won’t melt smoothly with the milk.
• Stir the vanilla in off the heat. Boiling vanilla loses its aromatic compounds and you lose flavor.
• Toast the nuts before adding for amplified flavor that stands up to the rich chocolate.
• A sharp knife wiped between cuts gives the cleanest squares. Run it under hot water for super-clean edges.

Variations

• Stir in 1 cup of mini marshmallows after the chocolate melts for rocky-road style.
• Add a teaspoon of espresso powder for deeper chocolate flavor.
• Sprinkle flaky sea salt on top before chilling for a salted-fudge finish.