📖 Instructions

1. Prepare your equipment: Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. This prevents sticking, trust me, its a life saver.
2. Combine chocolate and butter: In a double boiler or heatproof bowl set over a saucepan of simmering water (making sure the bottom of the bowl doesn't touch the water), combine the chopped chocolate and butter.
3. Melt and stir: Stir the chocolate and butter constantly until completely melted and smooth. This is where patience comes in; don't rush it!
4. Add condensed milk: Remove the bowl from the heat and stir in the sweetened condensed milk until well combined. The mixture should be glossy and luscious.
5. Incorporate vanilla: Stir in the vanilla extract. Oh, the aroma is just wonderful, isnt it?
6. Add sea salt (optional): If using sea salt, gently fold it into the mixture. This is optional, but it really does add a lovely touch.
7. Pour into pan: Pour the fudge mixture into the prepared baking pan and spread it evenly with a spatula.
8. Chill: Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until the fudge is firm. I usually leave it overnight, but hey, who can wait, right?
9. Cut and serve: Once the fudge is firm, lift it out of the pan using the parchment paper overhang. Cut it into squares and serve. Or, you know, just eat it straight from the pan. No judgement here.