Melt on the stovetop in a heavy bottomed pot. Spread in a 9x13 foil-lined pan and chill until set.
Using the foil, lift the hardened fudge out of the pan. Using a ruler and greased pizza cutter or sharp knife, cut into 1” squares. Makes about 40 squares
Notes
Variations:Cherry Bourbon: Soak a bag of dried cherries in bourbon until plump. Drain the cherries and pat dry, reserving the bourbon for another use. Stir soaked cherries into the fudge before spreading it in the prepared pan.Mexican: Add 1 T. instant coffee, 1 t. cinnamon and ½ t. cayenne pepper when melting the chocolate.Dark Chocolate Salted Almond: Use dark chocolate chips--note that the bags are smaller, so measure. While fudge is still hot sprinkle the top of the fudge with 1 t. kosher salt or other flaky salt, and lightly toasted crushed almonds.Peppermint: Add ½ t. peppermint oil to the chocolate for melting, and lightly press crushed peppermint candy on top.