Sea Salt Dark Chocolate Fudge
This Sea Salt Dark Chocolate Fudge is for you if you like chocolate that is rich and deep with just the right amount of salty-sweet delight. It’s smooth and creamy, and it has a little touch of flaky sea salt on top to make each bite even better.
And the finest thing is?It’s very easy to make: just melt, mix, and cool.
Let’s go!
Ingredients
- Two cups of dark chocolate chips (or at least 60% cocoa dark chocolate that has been cut up)
- 1 can (14 oz) of sweetened condensed milk
- 2 tablespoons of melted unsalted butter
- 1 teaspoon of vanilla extract
- ¼ teaspoon of salt
- Flaky sea salt (for topping)
- A medium-sized pot
- Spatula
- Baking dish that is 8 by 8 inches
- Paper made with parchment
- Cutting knife
Instructions
- Put dark chocolate chips, sweetened condensed milk, and butter in a saucepan over low heat and whisk regularly until the mixture is smooth.
- Take off the heat and mix in the salt and vanilla essence until everything is well mixed.
- Put parchment paper on the bottom of an 8×8-inch baking dish, then spread the fudge evenly.
- Sprinkle flaky sea salt evenly over the top of the fudge.
- Put in the fridge for at least two hours or until firm.
- Once the fudge has set, use the parchment paper to take it out, cut it into squares, and enjoy!
Tips and Variations
Use dark chocolate that is of good grade! The better the chocolate, the more chocolatey the fudge.
Don’t let the chocolate become too hot. You can melt it slowly over low heat or in short bursts in the microwave.
Let it sit for a while. Let it cool for at least two hours to make it firm.
Put the sea salt on at the correct time. Add it right before you cool it so it sticks but doesn’t melt.
Make it seem nice! For an added treat, drizzle melted dark chocolate or caramel over the top.
If you don’t want dairy, use coconut condensed milk and dark chocolate that doesn’t have any dairy in it.
Use semi-sweet chocolate instead of dark chocolate to make it sweeter.
For more crunch, add chopped walnuts or almonds before putting the batter into the pan.
For a Mexican chocolate flavor, add a pinch of cayenne or cinnamon.
Storage
Keep in the fridge in an airtight container for up to a week.
Want to keep it for a longer time? You can freeze the fudge for up to three months. Before serving, let it thaw.
Conclusion
And that’s all there is to it! You can now enjoy your Sea Salt Dark Chocolate Fudge. It has a lot of chocolate flavor and is well balanced with a tinge of sea salt. Give it a shot, snap a picture, and tell me how it went. Enjoy your snack! 🍫✨