Ingredients
- Semi-Sweet Chocolate Chips: (2 cups) – The heart of our fudge, providing that rich, chocolatey base we all crave. Semi-sweet offers a perfect balance of sweetness and chocolate intensity.
- Sweetened Condensed Milk: (1 (14 ounce) can) – This is the magic ingredient! It creates the creamy, smooth texture of the fudge and adds sweetness, binding everything together beautifully.
- Unsalted Butter: (½ cup, or 1 stick) – Adds richness, flavor, and helps the fudge set to the perfect consistency. Unsalted butter allows us to control the overall saltiness of the fudge.
- Vanilla Extract: (1 teaspoon) – Enhances the chocolate flavor and adds a touch of warm sweetness. Pure vanilla extract is recommended for the best taste.
- Graham Cracker Crumbs: (1 ½ cups) – The star of the show! These crumbs provide a delightful texture and a subtle graham cracker flavor that complements the chocolate perfectly. Pre-crushed crumbs or finely crushed graham crackers from whole sheets work equally well.
Instructions
- Prepare Your Pan: Lightly grease an 8×8 inch square baking pan. You can also line it with parchment paper, leaving an overhang on the sides, for easy removal of the fudge later. This step ensures your fudge doesn’t stick and makes for a clean presentation.
- Combine Chocolate and Sweetened Condensed Milk: In a medium-sized, heavy-bottomed saucepan, combine the semi-sweet chocolate chips and sweetened condensed milk. Using a heavy-bottomed pan helps to prevent scorching and ensures even heating.
- Melt Over Low Heat: Place the saucepan over low heat and stir constantly with a spatula or wooden spoon. Gentle, consistent stirring is key to preventing the chocolate from burning and ensuring a smooth, melted mixture. Continue stirring until the chocolate is completely melted and the mixture is smooth and glossy. This should take about 5-7 minutes. Be patient and keep the heat low.
- Stir in Butter and Vanilla: Once the chocolate and sweetened condensed milk are melted and smooth, remove the saucepan from the heat. Immediately add the unsalted butter and vanilla extract. Stir until the butter is completely melted and incorporated into the chocolate mixture, creating a rich and even consistency. The residual heat from the melted chocolate will melt the butter quickly.
- Incorporate Graham Cracker Crumbs: Add the graham cracker crumbs to the chocolate mixture. Stir until the crumbs are evenly distributed throughout the fudge. Ensure that all the crumbs are coated in the chocolate mixture for a consistent texture and flavor in every bite.
- Pour into Prepared Pan: Pour the fudge mixture into the prepared 8×8 inch baking pan. Use a spatula to spread the fudge evenly to the edges of the pan, ensuring a uniform thickness.
- Chill to Set: Cover the pan with plastic wrap or foil and refrigerate for at least 2 hours, or preferably overnight, to allow the fudge to set completely. Chilling time is crucial for the fudge to firm up and achieve its desired texture. Overnight chilling is ideal for the best results.
- Cut and Serve: Once the fudge is firm, remove it from the refrigerator. If you used parchment paper, lift the fudge out of the pan using the overhang. Otherwise, carefully cut the fudge into squares using a sharp knife. For clean cuts, you can run the knife under hot water and wipe it dry between cuts. Serve and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Fat: 15g
- Saturated Fat: 9g