I need to remember this the next time I have to make something for a violin recital and we don’t have enough power to bake. From Dozen Flours.

Easy Chocolate Fudge
6 tablespoons, 2 3/4oz, or 75 grams of unsalted butter, cut into even-size pieces
1 12oz package + 3/4 cup, 1 pound 2 ounces, or 500 grams semisweet chocolate chips or block chocolate, chopped evenly
14 ounce can sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup of semisweet chocolate chips, nuts, or coconut (optional)

Line a 8-inch square pan with waxed or parchment paper.

Place the chocolate, butter, and condensed milk into a medium sized saucepan. Heat gently, stirring constantly, until the chocolate and butter melt and the mixture is smooth. DO NOT BOIL. Remove from the heat and beat in the vanilla and continue to mix for a minute until thickened. Pour it into the pan and smooth the top. Sprinkle the chocolate chips, nuts, or coconut on top, if desired.

Let the mixture chill in the fridge for at least one hour or until firm. Remove from the pan by lifting the waxed paper out of the pan. Peel off the waxed paper and using a heavy knife, cut into squares.

Store at room temperature for slightly soft fudge or in the fridge for firmer fudge.

Yield: I cut the fudge into fairly small, bite sized pieces and got about 50 servings.