Beautiful and silky smooth fudge is a winning combination.
This allows the sugar to dissolve fully and ensures the fudge sets firmly enough to slice.
(A mixer makes this job easier.)
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Ingredients
2cupspackedlight brown sugar
1(14-oz.)
Lightly coat pan with cooking spray.
Stir together sugar, condensed milk, and whole milk in a medium saucepan.
Cook over medium-low, stirring constantly, until a candy thermometer registers 238F, about 16 minutes.
Transfer sugar mixture to the bowl of a stand mixer fitted with a paddle attachment.
Increase mixer speed to medium, and beat until thickened and no longer shiny, 5 to 6 minutes.
Add bittersweet chocolate chips to the beaten and thickened white chocolate mixture.
Let stand until chocolate is melted, about 1 minute.
Fold gently until marbled.
Pour into prepared pan; gently tap bottom of pan on counter until top is an even layer.
Sprinkle with 1 tsp.
flaky sea salt, gently pressing to adhere.
Remove from pan using parchment paper overhang as handles.
Cut into 64 (1-inch) squares.
