This recipe calls for only three ingredients, plus nuts, which are optional, making this fudge ideal for experimentation. You can add other ingredients if you like, topping with fleur de sel or cacao nibs. Try making fudge with a center ribbon of salted caramel, peanut butter, or marshmallow cream.
Line an 8-by-8-by-2-in [20-by-20-by-5-cm] baking pan with parchment paper along the bottom, up the sides, and overhanging the sides by about 1 in [2.5 cm].
Melt the chocolate, condensed milk, and butter together using a hot water bath or the microwave oven (see Note: Melting Chocolate). Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and mix in the nuts (if using). Pour the batter into the prepared pan, spread evenly, and let cool for 2 hours, or until firm.
Use the parchment paper to carefully lift the fudge out of the pan. Place the fudge on a cutting board, discard the parchment, and cut it into 1½-in [4-cm] squares. Store in an airtight container in the refrigerator for up to 10 days.
© 2015 Amy Guittard. All rights reserved.