This shortcut fudge -- from Shauna Sever's cookbook Midwest Made -- gets a 21st-centery boost with bittersweet chocolate and flaky sea salt. If you want to streamline a little, use high-quality chocolate chips, such as Ghirardelli.




  • Line an 8-inch square baking pan or a 2-quart baking dish with foil. Coat foil with cooking spray; dab away the excess with a paper towel.

  • In a large, heatproof bowl, combine chocolate and butter. Set bowl over a pan of simmering water over medium-low heat, making sure water doesn’t touch bowl. Stir until completely melted. Remove bowl from heat. Add sweetened condensed milk, fine sea salt and vanilla; stir to blend. Stir in flaky sea salt and nuts. Spread in prepared pan, smoothing the top.

  • Refrigerate until set, about 1 hour. Remove fudge from pan; cut into 1-inch squares. Store in an airtight container in the refrigerator up to 1 month.


Immediately after toasting nuts, lightly sprinkle with fine sea salt.

Nutrition Facts

71 calories; 5 g total fat; 3 mg cholesterol; 44 mg sodium. 7 g carbohydrates; 1 g protein;