Ingredients
Equipment
Method
- Line your 8x8-inch baking pan with parchment paper or foil, leaving overhang on two sides.
- Pour the sweetened condensed milk into a medium mixing bowl and add the softened butter. Stir together until well combined and creamy, about 30 seconds.
- Sift or sprinkle the unsweetened cocoa powder into the mixture a little at a time to prevent lumps.
- Sift the powdered sugar into the bowl in three batches, mixing well after each addition.
- Mix the fudge mixture with an electric mixer on medium speed or beat vigorously with a whisk for 3 to 5 minutes until very thick, glossy, and holding stiff peaks.
- Stir in the vanilla extract and salt until fully combined.
- Transfer the fudge mixture into the prepared pan and spread evenly with a rubber spatula, pressing down gently to remove air pockets.
- Refrigerate for at least 2 hours or until completely firm. Alternatively, freeze for 45 minutes to 1 hour to speed setting.
- Use the parchment overhang to lift the fudge from the pan and cut into 36 squares with a sharp knife dipped in hot water and wiped between cuts for clean edges.
Notes
For the creamiest fudge, beat the mixture fully for up to five minutes. Store fudge in an airtight container at room temperature or refrigerate for up to 2 weeks. Freeze for up to 3 months using parchment layers to prevent sticking. Use room temperature butter and sift dry ingredients for best texture.