Milk Chocolate Fudge

Instructions

1. 1

   Line an 8-inch square baking pan with parchment paper. Set aside.

   Tip: Optional: You can also use a silicone mat for easy removal.

2. 2

   In a medium saucepan, combine the sugar, milk, and butter. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Stir constantly to avoid burning the sugar.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 115°C on a candy thermometer.

   Tip: Do not stir the mixture during this time.

4. 4

   Remove the saucepan from the heat and stir in the milk chocolate, heavy cream, and vanilla extract until the chocolate has melted.

   Tip: Be patient, as this may take a few minutes.

5. 5

   Stir in the salt and baking soda until well combined.

   Tip: Make sure to scrape the bottom of the saucepan for any browned bits.

6. 6

   Pour the fudge mixture into the prepared baking pan and smooth the top.

   Tip: Use a spatula to remove any air bubbles.

7. 7

   Let the fudge cool to room temperature, then refrigerate it for at least 2 hours or until firm.

   Tip: You can also speed up the process by placing the pan in the freezer for 30 minutes.

8. 8

   Remove the fudge from the pan and cut it into small squares.

   Tip: Use a sharp knife to get clean cuts.

9. 9

   Melt the semi-sweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until the chocolate is smooth and glossy.

10. 10

    Dip each fudge square into the melted chocolate, then place it on a piece of parchment paper.

    Tip: Tap off any excess chocolate by gently tapping the fork against the side of the bowl.

11. 11

    Refrigerate the dipped fudge for at least 30 minutes to set the chocolate.

    Tip: This will help the chocolate set properly.

12. 12

    Serve and enjoy!

    Tip: You can store the fudge in an airtight container in the refrigerator for up to 2 weeks.