Ingredients
Chocolate Fudge
- 3 cups semisweet chocolate chips
- 2 tablespoons butter
- 1 can (14 ounces) sweetened condensed milk
- ½ teaspoon vanilla extract
Add-ins and Topping
- 1 ½ cups pretzels, chopped
- ¼ teaspoon coarse sea salt
Instructions
- Melt the Chocolate and Butter: In a medium saucepan, combine the semisweet chocolate chips and butter. Heat over low-medium heat, stirring constantly until smooth and fully melted to avoid burning.
- Add Condensed Milk and Vanilla: Pour in the sweetened condensed milk and vanilla extract. Continue stirring until all ingredients are fully combined into a smooth, creamy mixture.
- Mix in Pretzels: Remove the saucepan from heat and fold in the chopped pretzels gently, ensuring even distribution without breaking them up too much to maintain crunch.
- Transfer and Spread: Line an 8×8-inch baking pan with parchment paper. Pour the fudge mixture into the pan and spread evenly with a spatula.
- Sprinkle Sea Salt: Evenly sprinkle the coarse sea salt on top of the fudge to enhance the sweet and salty flavor profile.
- Chill to Set: Place the pan in the refrigerator and chill for at least 2 hours or until the fudge is firm enough to cut into squares.
- Serve: Once set, lift the fudge out of the pan using the parchment paper edges. Cut into squares and serve. Store leftovers in an airtight container in the refrigerator.
Notes
- Use high-quality semisweet chocolate chips for the best flavor and smooth texture.
- Allow fudge to cool slightly before adding pretzels to keep their crunch.
- Coarse sea salt is preferable for a better salt contrast; regular table salt will dissolve and not provide the same texture.
- This fudge can be stored refrigerated for up to 1 week.
- For an extra twist, try adding chopped nuts or drizzling white chocolate over the top.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
