Skip to content Ingredients
Makes 16 squares (8×8 pan)
2 cups (400g) granulated sugar
⅔ cup (160ml) evaporated milk (not sweetened condensed—this is key for smooth texture!)
2 cups (340g) semisweet chocolate chips (high-quality—Ghirardelli or Guittard recommended)
2 tbsp (28g) unsalted butter
1 tsp pure vanilla extract
Optional:
• Pinch of fine sea salt (your love of bold balance—yes!)
• 1 cup chopped toasted pecans or walnuts (your fave—adds Midwest heartiness!)
Joye’s Pro Tip: Toast the nuts! Spread on a baking sheet; bake at 350°F for 5–7 minutes until fragrant. Cool before folding in.
Rich, smooth, and deeply chocolatey—this is fudge, perfected by history and heart. With just 5 pantry staples and one saucepan, it’s a testament to the truth that the most enduring things are often the simplest: sugar, milk, chocolate, butter, and time. No thermometer. No guesswork. Just steady stirring, gentle patience, and the kind of love that turns dessert into legacy.