Ingredients:

  • 2 cups (400g) granulated sugar
  • 1 cup (240ml) heavy cream (35% fat or higher)
  • ½ cup (115g / 1 stick) unsalted butter, cut into cubes
  • ½ cup (55g) unsweetened cocoa powder, sifted
  • ½ cup (120ml) whole milk
  • 1 teaspoon vanilla extract
  • 8 ounces (225g) dark chocolate (70% cocoa solids), finely chopped
  • ¼ teaspoon sea salt (optional, enhances flavour)

Instructions:

  1. Line the 8x8 inch pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In the saucepan, combine the sugar, heavy cream, butter, cocoa powder, and milk.
  3. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil. Clip on the candy thermometer. Continue cooking, stirring occasionally, until the mixture reaches 235-240°F (113-115°C) – the soft-ball stage.
  4. Take the saucepan off the heat and let it cool slightly (about 5 minutes). Do not stir.
  5. Add the chopped dark chocolate and vanilla extract to the saucepan. Let it sit for a minute to soften the chocolate.
  6. Gently stir the mixture until the chocolate is completely melted and the fudge is smooth and glossy.
  7. Pour the fudge into the prepared pan and spread it evenly. Sprinkle with sea salt (if using).
  8. Refrigerate the fudge for at least 2 hours, or preferably overnight, until firm.
  9. Once firm, lift the fudge out of the pan using the parchment paper overhang. Cut into squares and serve.