Condensed Milk Fudge No-Bake Ready in 2 Hours

Instructions:

1. Line an 8x8 inch square pan with parchment paper, ensuring the sides are covered to prevent sticking.
2. Place the 510g semi sweet chocolate chips and 397g sweetened condensed milk into a heavy bottomed saucepan.
3. Set the burner to low heat and stir constantly with a silicone spatula until the chips are 80% melted and glossy. Note: Residual heat will finish the job without burning the sugar.
4. Add the 28g of unsalted butter to the mixture and stir until the butter disappears and the surface is shiny.
5. Pull the pan off the stove immediately to prevent the chocolate from becoming grainy or dry.
6. Stir in the 5ml vanilla extract and 1.5g fine sea salt until the aroma becomes fragrant and uniform.
7. Pour the molten mixture into your prepared pan, smoothing the top with an offset spatula.
8. Gently bang the pan on the counter three times until any trapped air bubbles rise to the surface.
9. Refrigerate the pan for at least 2 hours until the center feels firm and cold to the touch.
10. Lift the fudge out using the parchment sling and cut into 36 even pieces using a hot, dry knife.