- 3 cups Ghirardelli semi sweet chocolate chips
- 1 14 oz. can condensed milk
- 4 Tbsp. unsalted butter, softened
- 1 tsp. vanilla extract
- 1/4 tsp. salt
Add the first 3 ingredients to the mixer bowl and set it in a larger bowl filled with boiling water. I sat mine inside my kitchen sink. Let it sit for about 5 minutes, then remove from water bath, dry off bottom of mixer bowl and place in to lock down position on your mixer. Using the paddle attachment mix on STIR speed (it's the lowest one).
If chips are not completely melted after 3 minutes of mixing remove from heat and return to hot water bath for a few more minutes. Repeat above step to mix fudge.
After all chips are melted add vanilla extract and salt, mix well. Line a 8 x 8 inch Pyrex with foil and spray with cooking spray. This step will make your removal of the fudge much easier when ready. Spread fudge evenly and smooth down top with a soft spatula, chill for at least 2 hours or until set.
When fudge is set invert and cut into squares. This fudge is best eaten at room temperature. *If you do not have the correct mixer you may mix by hand if you are strong and do not have a bad Frankeneck like me.
This is my variation from Rachel Sacher at thoughtfulwomen.org recipe.