The smell of chocolate melting in a warm bowl, that sweet, steamy vapor rising—it’s the signal that something good is happening. No oven, no candy thermometer, no special technique. Just chocolate, condensed milk, and two hours in the fridge.
Ingredients :
- Sweetened condensed milk (1 can of 397g) — This is the real secret. It replaces the sugar syrup cooked at precise temperatures in traditional fudges and guarantees a creamy texture even without experience. Any brand will do—the important thing is that it’s ‘sweetened’, not ‘unsweetened’, otherwise the result won’t be the same.
- Chocolate chips (3 cups, about 500g) — Avoid low-end baking chocolate. Chips between 50 and 55% cocoa give a balanced fudge—not too bitter, not cloying. If you only have bars on hand, chop them coarsely; they melt exactly the same way.
- Butter (2 tablespoons) — It provides the silkiness and helps the mixture not stick to the bowl. Semi-salted butter works very well here—the salt enhances the chocolate without needing to add anything else.
- Vanilla extract (1 teaspoon) — It seems anecdotal but it changes the aftertaste. Real extract is better than artificial flavoring. One teaspoon, no more—the idea is to support the chocolate, not cover it up.
