Creamy Chocolate Fudge

1Preparation 1. Prepare a baking dish by lining it with parchment paper, leaving an overhang for easy removal later.

2Cooking the Fudge 2. In a heavy-bottomed saucepan, combine the granulated sugar (2 cups), heavy cream (1 cup), and unsalted butter (½ cup) over medium heat. Stir continuously until the sugar dissolves and the mixture simmers.

3Allow the mixture to simmer without stirring until it reaches a temperature of 235°F (113°C) on a candy thermometer, about 10-15 minutes. Remove from heat.

4Add the dark chocolate chips (1 cup), vanilla extract (1 teaspoon), and salt (½ teaspoon) to the mixture. Stir until the chocolate is completely melted and the mixture is smooth and well combined.

5Quickly pour the fudge mixture into the prepared baking dish. Smooth the top with a spatula.

6Setting the Fudge 6. Let the fudge cool at room temperature for about 2 hours until set. For faster setting, place it in the refrigerator for 1 hour.

7Cutting and Serving 7. Once set, lift the fudge using the parchment paper overhang. Cut it into squares using a sharp knife.