Directions
- 1Add the chocolate chunks and butter to a heavy-bottomed saucepan over medium-low heat.
- 2Stir with a silicone spatula in slow circles until fully melted and smooth.
- 3Pour in the sweetened condensed milk in a thick stream, stirring constantly.
- 4Sprinkle in the instant espresso powder and stir until completely dissolved into a rich deep coffee-brown mixture.
- 5Drizzle in the vanilla extract and fold until the surface turns glossy with a mirror-like sheen.
- 6Pour the fudge into a square baking pan lined with parchment paper.
- 7Smooth the top with the spatula until perfectly even.
- 8Let set completely at room temperature or refrigerate to speed it up.
- 9Lift out with the parchment, slice into squares and serve.
Ingredients
- 12 oz dark chocolate, chopped into chunks
- 0.5 cup butter, one stick
- 1 can sweetened condensed milk
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
Equipment
heavy-bottomed saucepansilicone spatulasquare baking panparchment paper
Tips
- Keep the heat low and never stop stirring when melting chocolate and butter to avoid scorching and a grainy texture.
- Let the fudge set completely at room temperature or refrigerate to speed it up.
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