Easy Chocolate Fudge
Adapted from Bake Club: 101 Must-Have Moves for Your Kitchen by Christina Tosi and Shannon Salzano © 2024 by CS Tosi, LLC.
“No one can agree on exactly where fudge was invented, but it really blew up in the 19th century on women’s college campuses because, duh, a smart woman knows a great dessert when she mixes it,”
Knopf, a division of Penguin Random House LLC. Featured in “ Christina Tosi Isn’t Keeping Her “Dirty Dessert” a Secret Anymore ” by Alyse Whitney.
Stir in the vanilla and salt until fully incorporated, about 30 seconds. Scrape the mixture into the prepared pan, using the spatula to smooth the surface and spread into an even layer all the way to the sides and corners.
Slice the fudge into pieces and serve. (The fudge will keep in an airtight container at room temperature or in the fridge for up to 1 month.) Variations Swap the semisweet chocolate chips for dark, milk, white, peanut butter, or butterscotch chips. Swap the vanilla for any extract you like, such as orange or mint.
While stirring in the vanilla and salt, as well stir in 2 tablespoons of any sugar syrup, like honey, maple syrup, molasses, or caramel sauce. Add in up to 2 cups of shelf-stable mix-ins before transferring the fudge to the pan, such as nuts, mini marshmallows, corn chips, Cracker Jacks, banana chips, or licorice.
- Who: Christina Tosi · Bake Club · Henry Hargreaves · Courtesy Knopf · Milk Bar
