Step-by-Step Instructions
1. Prep the Pan (The Quiet Foundation)
→ Line an 8×8-inch pan with aluminum foil or parchment paper, leaving overhang on two sides (for easy lifting!).
→ Lightly grease foil with butter or nonstick spray.
2. Boil with Care (The Heart of the Method)
→ In a medium heavy-bottomed saucepan, combine sugar and evaporated milk.
→ Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until mixture comes to a full, rolling boil.
→ Once boiling, continue to boil—still stirring constantly—for exactly 4–5 minutes.
Don’t walk away—this prevents scorching and ensures perfect texture.
3. Melt & Smooth (The Presidential Touch)
→ Remove from heat.
→ Immediately add chocolate chips and butter.
→ Let sit 1 minute (lets chips soften), then stir gently until completely smooth and glossy.
✅ No lumps—just rich, velvety fudge.
- Flavor & Finish
→ Stir in vanilla and pinch of salt (if using).
→ Optional: Fold in toasted nuts until evenly distributed.
- Set & Slice
→ Pour into prepared pan; spread evenly with a greased spatula.
→ Cool at room temperature 2 hours (for creamiest texture)
OR
→ Refrigerate 1 hour (for quicker set—slightly firmer fudge).
→ Lift out using foil overhang.
→ Cut into 16 squares with a sharp knife (wipe blade with hot water between cuts for clean edges).
Tips for Perfect Fudge (Joye-Approved!)
🔸 Stir constantly while boiling. This is the #1 secret to smooth, non-grainy fudge.
