Makes 25 squares
NEARLY EVERY SLEEPY LAKESIDE TOWN WITH A PEAK SUMMER TOURIST SEASON has a cheery little shop with canoe-size trays of fudge, selling the portions by weight. Even if you’ve already had ice cream after a Friday fish fry that covered the entire table, there’s still some kind of irresistible magic wrapped in those white waxed paper bags.
The undisputed midwestern champ of fudge is Michigan’s Mackinac Island, where windowed shops allow customers to watch the magic of fudge-making. Old-fashioned fudge is a labor of love, and an ode to the science of candy making—the mixture is boiled to 235°F/113°C, cooled to exactly 110°F/43°C, and then manipulated on a marble slab to slowly cool it for a smooth, creamy finished result. It’s tricky to do at home, but this vintage shortcut method brought to my attention by my friend Jessie Sheehan is a dangerously delicious way to cure fudge cravings on the fly. Since fudge is as synonymous with summer vacation indulgence as it is holiday treat making and gifting, this is an especially handy one to have in your files. It just as good plain as it is with any number of add-ins, such as toasted nuts, chopped caramel candies, or mini marshmallows.
Nonstick cooking spray for pan
1 pound/453 g bittersweet chocolate (60% cacao), chopped*
2 tablespoons unsalted butter
1 (14-ounce/397 g) can sweetened condensed milk
½ teaspoon fine sea salt
½ teaspoon pure vanilla extract
½ teaspoon flaky sea salt, such as Maldon
1 cup/140 g coarsely chopped walnuts or pecans, toasted and lightly salted*
Line an 8-inch/20 cm square baking pan or similarly sized dish with aluminum foil. Spray the foil with nonstick cooking spray and dab away the excess with a paper towel.
In a large, heatproof bowl, combine the chocolate and butter. Set the bowl over a pan of simmering water over medium-low heat, making sure the water doesn’t touch the bowl. Stir until completely melted. Remove the bowl from the heat. Add the sweetened condensed milk, fine sea salt, and vanilla and stir to blend. Stir in the flaky salt and nuts. Spread in the prepared pan and smooth the top.
Refrigerate until set, about 1 hour. Remove the fudge slab from the pan and cut into small squares. Store in an airtight container at room temperature for up to 2 weeks, or in the fridge for 1 month.
*High-quality chocolate chips will work in a pinch!
*Immediately after toasting, sprinkle the nuts lightly with fine sea salt.