Ingredients:

  • 2 cups (340g) dark chocolate chips (60% cocoa or higher)
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 3 tbsp (42g) unsalted butter, cubed
  • 1 tsp (5ml) pure vanilla extract
  • ¼ tsp (1.5g) fine sea salt
  • ½ cup (60g) crushed peppermint candies
  • 1 pinch (0.5g) flaky sea salt

Instructions:

  1. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides. Note: This makes removal effortless
  2. In a large microwave safe glass bowl, combine the dark chocolate chips, sweetened condensed milk, and cubed butter.
  3. Microwave in 30 second intervals, stirring vigorously between each, until the mixture is glossy and mahogany colored. Note: Be patient; the residual heat does a lot of the work
  4. Remove the bowl from the heat and stir in the vanilla extract and fine sea salt.
  5. Fold the mixture with a spatula for 60 seconds to create a smoother bond between fats and sugars. Note: Use a sweeping motion from bottom to top
  6. Pour the mixture into the prepared pan and smooth the top with a spatula.
  7. Immediately sprinkle with crushed peppermint or flaky salt if using. Note: Do this now before the surface sets
  8. Refrigerate for at least 2 hours until firm to the touch.
  9. Use the parchment overhang to lift the fudge block out of the pan, then slice into 24 equal squares.