Brenda Gantt’s Chocolate Fudge Recipe
Brenda Gantt, a name renowned in the world of cooking, has become synonymous with delicious and comfort-filled Southern cuisine.
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Servings: 40
Calories: 150kcal
Equipment
- Baking pan
- mixing cups
- mixing spoons
Ingredients
- 4 cups quality dark chocolate chips
- 2 cans 28 ounces of sweetened condensed milk
- 1 cup unsalted butter
- 3 cups granulated sugar
- 2 pinches of salt
- 2 tsp of vanilla extract
Instructions
- Line an 8×8 inch square pan with parchment paper, ensuring there’s an overhang for later removal.
- In a saucepan, combine sugar, cocoa powder, salt, and condensed milk. Heat and bring the mixture to a boil, then reduce to medium-low heat.
- Add butter and chocolate chips to the saucepan, stirring until the mixture becomes smooth and well combined. Don’t forget to stir in the vanilla extract.
- Pour the mixture into the prepared pan, spreading it out evenly. If desired, add toppings and gently press them in. Allow the fudge to cool for 2-3 hours at room temperature.
- Once the fudge has thoroughly cooled, use the parchment paper overhang to lift it from the pan. Use a sharp knife to cut it into squares, and it’s ready to be enjoyed!
Notes
- For a softer fudge, use milk chocolate instead of dark chocolate.
- Make sure to use high-quality ingredients for the best results.
- If you want to get creative, try adding different toppings such as crushed cookies, sea salt, or even bacon for a salty-sweet twist.