SeaSalt Dark Chocolate Fudge

Notes: This is Ben Reznik's favorite.

Fudge can be stored in an airtight container in the refrigerator for about a week, or frozen for up to 12 months. Before freezing, wrap in foil and place in a Ziploc bag with minimal air.

528 carbs in entire recipe.

Ingredients

• 12 oz. semi-sweet or dark chocolate morsels OR high quality semi-sweet chocolate (60%)

• 4 Tblsp. butter, cut into 16 cubes

• 14oz. can of sweetened condensed milk

• ¼ tsp. sea salt

• 1 ½ tsp. vanilla extract

• Coarse salt (sea salt or kosher salt) to sprinkle on top of the fudge

Instructions

1. Generously line a 9” square pan with nonstick aluminum foil, overhanging edges. Try to remove large wrinkles and make corners and edges as smooth as possible.

2. Put chocolate and butter cubes into a medium/large glass bowl. Pour condensed milk over the morsels.

3. Microwave chocolate, butter, and milk (uncovered) on 50% power for 1 minute. Stir to combine. Again microwave on 50% power for 1 minute. Stir again. If there are still lumps, repeat for 30-60 seconds longer. (Always use 50% power or chocolate will seize.)

4. Once the mixture is smooth, add sea salt and vanilla. Stir to combine.

5. Pour into foil-lined pan. Flatten the top with a silicone spatula. Sprinkle with coarse salt.

6. Refrigerate, uncovered, for 3-4 hours. The pan’s bottom center should feel cold.

7. Once cold enough, lift the fudge out of the pan using the foil as handles. Flatten the 4 edges of the square and cut into bite-sized pieces.