Salted Chocolate Fudge

Instructions

1. 1

   Line an 18cm square baking pan with parchment paper and set aside.

   Tip: Optional: Use a silicone mat for easy release.

2. 2

   In a medium saucepan, combine the dark chocolate, granulated sugar, and light brown sugar.

   Tip: Optional: Stir the mixture over low heat until the sugar dissolves.

3. 3

   Add the salted butter and cook over low heat, stirring occasionally, until the mixture reaches 115°C on a candy thermometer.

   Tip: Optional: Be patient and don't rush the process.

4. 4

   Remove the saucepan from the heat and stir in the large eggs one at a time, followed by the vanilla extract.

   Tip: Optional: Make sure to temper the eggs by slowly pouring the warm mixture into the eggs, whisking constantly.

5. 5

   Add the flaky sea salt, all-purpose flour, and pure cocoa powder to the saucepan and stir until just combined.

   Tip: Optional: Avoid overmixing the batter.

6. 6

   Pour the mixture into the prepared baking pan and smooth the top with a spatula.

   Tip: Optional: Tap the pan gently on the counter to remove any air bubbles.

7. 7

   Allow the fudge to cool completely in the pan before cutting into 8 equal squares.

   Tip: Optional: Let the fudge set at room temperature for 30 minutes before serving.

8. 8

   Store the fudge in an airtight container at room temperature for up to 2 weeks.