​Classic Chocolate Fudge

​Ingredients:

• 2 cups granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup whole milk
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract

Instructions:

1. Prepare Your Pan:
   • Line an 8×8-inch baking dish with parchment paper or aluminum foil, leaving a slight overhang for easy removal. Grease the lining lightly.
2. Cook the Fudge Mixture:
   • In a medium saucepan, combine the sugar, butter, milk, corn syrup, and salt.
   • Place over medium heat and stir constantly until the mixture comes to a boil.
   • Allow the mixture to boil without stirring until it reaches the soft-ball stage, 234-240°F (112-115°C) on a candy thermometer. This usually takes about 4-6 minutes. Be careful not to overcook.
3. Add Chocolate and Vanilla:
   • Remove the saucepan from the heat.
   • Stir in the chocolate chips until completely melted and smooth.
   • Add the vanilla extract and mix until well combined.
4. Pour and Set:
   • Pour the fudge mixture into the prepared baking dish, spreading it evenly.
   • Let it cool at room temperature until set, about 2-4 hours. For quicker setting, you can place it in the refrigerator.
5. Cut and Serve:
   • Once set, lift the fudge out of the pan using the parchment or foil overhang.
   • Cut into squares and serve.

Tips:

• Avoid Crystallization: Make sure to avoid stirring the mixture once it starts boiling to prevent crystallization.
• Add-Ins: You can mix in nuts, marshmallows, or swirls of caramel for variations.
• Storage: Store the fudge in an airtight container at room temperature for up to a week, or in the refrigerator for up to 2 weeks.

Enjoy your rich and creamy homemade