Rich Chocolate Fudge Squares (Printable)

Smooth, creamy chocolate squares made from butter, sugar, and vanilla, set into rich, decadent bites.

# What You'll Need:

→ Dairy

01 - 1 cup unsalted butter
02 - 2/3 cup whole milk

→ Sugars

03 - 3 cups granulated sugar

→ Chocolate

04 - 2 cups semi-sweet chocolate chips or chopped chocolate

→ Flavorings

05 - 1 teaspoon pure vanilla extract
06 - 1/4 teaspoon fine sea salt

# How-To:

01 - Line an 8x8-inch square pan with parchment paper, allowing an overhang for easy removal.
02 - In a heavy-bottomed saucepan over medium heat, melt the butter. Stir in sugar and milk until evenly combined.
03 - Heat the mixture, stirring constantly, until it reaches a full boil.
04 - Attach a candy thermometer and continue cooking, stirring frequently, until the temperature reaches 238°F (114°C), approximately 10 to 15 minutes.
05 - Remove from heat. Add the chocolate chips, vanilla extract, and sea salt. Stir vigorously until smooth, thick, and glossy.
06 - Quickly pour the mixture into the prepared pan and smooth the surface with a spatula.
07 - Allow to cool at room temperature for 2 hours or until fully set.
08 - Lift the set confection from the pan using the parchment overhang and cut into 36 squares with a sharp knife.

# Expert Advice:

01 -
  • It tastes like a fancy chocolate truffle but costs a fraction of the price.
  • You actually see the chemistry happen in real time, which feels like kitchen magic.
  • Once you nail the soft-ball stage, you'll make this every few months because it's that good.
02 -
  • The soft-ball stage is real and not negotiable—too low and your fudge stays grainy, too high and it turns into toffee, so get a good thermometer and trust it.
  • Stop stirring the second you pull it off heat before adding chocolate, because one more stir while it's still cooking can make the whole batch grainy and you'll have to start over.
  • If your fudge seizes and gets all crumbly when you add the chocolate, you can usually salvage it by adding a tablespoon of milk and stirring gently over low heat for 30 seconds.
03 -
  • Keep a small bowl of ice water next to you while cooking—if your thermometer gets a little sticky with sugar, dip it quickly between checks and it reads more accurately.
  • If you make this often, line your pan with parchment before you start cooking, so you're not fumbling with it while holding a hot saucepan.
Go Back