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Chocolate Fudge


  • 1/3 c Heavy cream
  • 1/3 c Whole milk
  • 1 2/3 c Sugar
  • 1/2 tsp. Sea salt
  • 2 1/2 oz Dark chocolate (66-75% cacao)
  • 1 tsp. Vanilla
  • 2 tbsp. Butter, cut into small cubes
  • 1 tsp. Finishing salt (flaky salt)


  1. In a medium saucepan, combine cream, milk, sea salt, chocolate, and vanilla.
  2. Slowly bring to a boil over medium heat. Boil for 5 minutes.
  3. Remove from heat and add butter cubes but do not stir.
  4. Let cool to room temperature, then mix with a wooden spoon.
  5. Pour into a baking pan that measures around 40 sq/in (i.e. 6x6" or 10x4" or a 1lb loaf pan). Sprinkle with finishing salt and let cool. For faster cooling, place in the fridge for an hour.
  6. Cut into small squares and enjoy.
  7. For half recipe, 1/3c equates to roughly 2 tbsp + 2 tsp.