📖 Instructions

1. Prepare your pan: First things first, get your square 8x8 inch (20x20 cm) baking pan ready. Line it completely with parchment paper, leaving an overhang on two sides. This is super important! The overhang will act as handles later, making it a breeze to lift the set fudge out of the pan. Give the parchment a light spray with cooking oil or a tiny smear of butter, just to be extra sure nothing sticks. Set this aside.
2. Combine ingredients in a saucepan: In a heavy-bottomed saucepan—and I mean heavy-bottomed, this helps prevent burning—combine your granulated sugar, unsalted butter (cut into cubes for faster melting), evaporated milk, and a pinch of salt. Place this mixture over medium heat. Keep a close eye on it!
3. Melt and stir: Stir the mixture constantly with a wooden spoon or a heatproof spatula. You want to make sure the sugar dissolves completely and the butter melts. Continue to stir until the mixture comes to a full, rolling boil. This isn't just a few bubbles; it should be actively bubbling all over the surface. It usually takes about 5-7 minutes to reach this stage.
4. Boil for five minutes: Once it hits that rolling boil, set a timer for exactly 5 minutes. Maintain the medium heat, adjusting slightly if it looks like it might boil over. Continue to stir *constantly* during this 5-minute boil. This is crucial for achieving that silky smooth texture and preventing grainy fudge. Don't walk away from the stove during this time!
5. Remove from heat and add chocolate: After the 5 minutes are up, immediately remove the saucepan from the heat. Don't waste a second! Quickly add your chocolate chips (or finely chopped chocolate) and the vanilla extract. Do not stir yet.
6. Let it melt and then stir: Let the chocolate chips sit in the hot mixture for about 2-3 minutes without stirring. This allows the residual heat to gently melt the chocolate. After 2-3 minutes, begin stirring vigorously with your wooden spoon or spatula. Stir, stir, stir until the chocolate is completely melted and the mixture is smooth, glossy, and uniform. There should be no streaks of unmixed chocolate.
7. Pour into prepared pan: Immediately pour the hot fudge mixture into your prepared 8x8 inch baking pan. Use your spatula to spread it evenly into the corners. Don't worry if it's not perfectly smooth on top; it will settle.
8. Chill and set: Allow the fudge to cool at room temperature for about 30 minutes, or until it's no longer steaming. Then, transfer the pan to the refrigerator. Let it chill and set completely for at least 2 hours, but preferably 3-4 hours, or even overnight. It needs to be firm to the touch before cutting.
9. Cut into squares: Once the fudge is thoroughly chilled and firm, use the parchment paper overhangs to lift the entire slab out of the pan and onto a cutting board. Peel back the parchment paper. Using a large, sharp knife, cut the fudge into 1-inch (2.5 cm) squares. You might want to run your knife under hot water and wipe it clean between cuts for really neat edges. Enjoy your beautiful, silky fudge!
10. Store properly: Store the chocolate fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2-3 weeks. For longer storage, you can freeze it for up to 3 months. Just make sure to thaw it in the fridge before serving.