Easy Sweetened Condensed Milk Fudge

Steps

1. Line an 8-inch square pan with parchment or foil, with extra hanging over two sides to use as handles.
2. Set a medium heavy saucepan over low heat and add the chocolate chips, the condensed milk and the butter.
3. Stir constantly, scraping the bottom, until the chips melt and the mixture is smooth and glossy, 5 to 8 minutes. Keep the heat low, because too much heat can turn the fudge grainy or oily.
4. Off the heat, stir in the vanilla, salt and nuts, if using.
5. Scrape the fudge into the pan and spread it into an even layer. It will be thick, so push it into the corners with a spatula.
6. Refrigerate until firm, about 3 hours.
7. Lift the fudge out by the lining and cut it into 1-inch squares with a large sharp knife.

Good to know

• Check the label before you open the can. Evaporated milk sits right next to sweetened condensed milk on the shelf, and fudge made with it will not set.
• If the fudge is still soft after chilling, scrape it back into the saucepan, melt it gently with another 1/2 cup chocolate chips, and chill it again.
• Refrigerate it in a sealed container for about 2 weeks, or freeze it for about 3 months. Let it sit out a few minutes before serving for the creamiest bite.
• For a peppermint version, use 1/2 teaspoon peppermint extract in place of the vanilla and press crushed candy canes on top before chilling.