Indulge in the decadent creamy delight of chocolate fudge using this easy, scrumptious recipe of chocolate fudge. Apt for that sweet tooth or as a homely gift, this chocolate fudge recipe is sure to turn out to be quite the favourite! We can begin preparing all of these: two cups of semi-sweet chocolate chips, one can of sweetened condensed milk, 2 Tbsp unsalted butter, and just a pinch of salt. I added my twist to it - chopped nuts, which can be walnuts or pecans, a little splash of vanilla extract gives it moisture. First, prepare an 8-inch square baking pan. Line the pan with parchment paper for easy removal later. In a saucepan set over very low heat, combine the chocolate chips, sweetened condensed milk, and butter. Heat, stirring constantly, until this mixture is smooth and fully melted and does not burn. When ready, remove from heat, add salt and any flavourings you might want, such as vanilla or nuts, to the saucepan. Pour over your prepared baking dish and spread it out evenly. Tapping the dish lightly on the countertop will eliminate air bubbles. Let this fudge sit in the fridge for at least 2-3 hours or till it is firm enough to cut. TO SERVE: Use the parchment paper to lift the fudge out of the baking dish and cut it into small squares. This is a fabulous party treat, holiday speciality, or that simple after-dinner pleasure enjoyed comfortably at home. Share it with your friends and family, and watch them revel in every crumb!

• 2 cup chocolate
• 1 3/4 cup milk
• Vanilla extract

• The pan of choice will be a 9×9 square pan prepared with parchment paper lining.
• This means the parchment paper extends over the edges of the pan as well to peel right out when it's set.
• It is important to line the pan with parchment as fudge is very sticky and does tear easily; you'll want it to be as easy as possible to lift out once it has set.
• The side can extend beyond the edges of the pan, allowing for easy pickup of the entire block of fudge when it has set.
• Now, get the two primary ingredients for the fudge: chocolate chips and sweetened condensed milk.
• These two make for the best combination that contributes to a very rich, smooth base of the fudge.
• Place both chocolate chips and sweetened condensed milk in a large bowl that can go in the microwave.
• Place the bowl in the microwave and microwave the mixture for one minute.
• When the minute is over, take the bowl out and stir it well.
• The warmth of the condensed milk will start melting the chocolate, and by stirring it, you will avoid burning or clumping.
• If all the chocolate remains a little rough, then put the bowl in the microwave for another 30 seconds and stir when ready.
• What you want in melting chocolate is to obtain a smooth, uniform liquid mix.
• Be careful not to heat the chocolate too much-it's prone to seizing up and becoming grainy.
• Melt and smooth the chocolate flavour with a drizzle of vanilla extract. It adds a sweetness and fragrance to the rich chocolate.
• Because of its volatility when heated, it's best added immediately after the bowl has been removed from the microwave.
• Now that you've prepared your fudge mixture, transfer it into the lined pan fast.
• You want to work fast when you pour the fudge mixture into the prepared pan as fudge starts setting out like cement with cooling, so you want to get it filled into the pan fairly fast.
• Level the top with the spatula as you pour the mix into the lined pan.
• The fudge will settle level and fill the pan from edge to edge, thus forming a perfectly flat, smooth layer.
• Be patient enough to let the fudge set so that your squares will be uniform as you cut them later.
• When the mixture has filled up the pan, it's time to cool and set the fudge. Let it stay in the fridge for about 2-3 hours or until firm.
• Cool the chocolate by refrigeration into a dense and creamy texture.
• This would be a fine time to lift the fudge out of the pan with the parchment paper.
• Let the fudge firm up, and then take it out of the refrigerator and cut it up while cold.
• Cold fudge slices better, leaving clean, sharp edges.
• Cut the fudge with a sharp knife into squares or rectangles-whatever you like.
• The size is up to you, but small squares are easier to handle and work particularly well when serving at parties or as gifts to others.
• For long-term storage of the cut fudge, store it in an airtight container.
• You may decide whether you want to store it at room temperature or in the refrigerator based on what you like your fudge to feel like; if you prefer room temperature, it's softer and when biting into it, it's a bit more indulgent.
• If you want it firm, keep it in the fridge so it stays denser. In any case, the chocolate fudge will be good for several days and an excellent treat that you can savour every time you have a craving for a bite of something sweet.