Christmas Dark Chocolate Fudge (Print-Friendly Version)
Rich, creamy dark chocolate fudge with butter and holiday sprinkles, chilled to a smooth finish and easy to slice.
# What You'll Need:
→ Butter
01 -
45 grams unsalted butter, cubed, plus extra for greasing pan
→ Chocolate
02 -
425 grams dark chocolate chips (60% to 70% cacao)
→ Milk and Flavoring
03 -
1 can (396 grams) sweetened condensed milk
04 -
5 milliliters pure vanilla extract
→ Seasoning and Garnish
05 -
2.5 milliliters kosher salt
06 -
30 to 45 grams Christmas sprinkles
# How to Make It:
01 -
Grease an 20 cm x 20 cm baking pan with butter then line with parchment paper, leaving a 5 cm overhang on two opposite sides. In a medium saucepan over medium heat, combine butter, dark chocolate chips, sweetened condensed milk, vanilla extract, and kosher salt. Stir constantly with a rubber spatula until the chocolate is fully melted and the mixture is smooth, about 5 minutes. Pour the mixture into the prepared pan.
02 -
Sprinkle the Christmas decorations evenly over the chocolate mixture. Refrigerate the pan uncovered until the fudge is firm, a minimum of 2 hours and up to 24 hours.
03 -
Run a sharp knife around the edges of the pan. Use the parchment overhang to lift the fudge from the pan onto a cutting board. If the fudge resists removal, let it rest at room temperature for 5 minutes to soften slightly before lifting again. Slice into approximately 4 cm squares for serving.
# Additional Tips:
01 -
For easier slicing, let fudge sit at room temperature briefly before cutting to avoid cracking.