(from epcasey’s recipe box)

Source: New York Times

Cook time: 15 minutes
Serves 16 people

Categories: Chocolate, Dessert


  • 4 tablespoons (1/2 stick) butter, plus extra for greasing the pan
  • 1 pound semisweet or bittersweet chocolate
  • 1 (14-ounce) can sweetened condensed milk
  • ⅛ teaspoon salt (optional)
  • 1/2 cup chopped nuts (optional)


  1. Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.

  2. In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.

  3. Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.

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