2 cups sugar
1 cup whole milk
5 ounces butter, 1 ¼ sticks
3 ½ ounces bittersweet chocolate, roughly chopped
Grease a 9”x9” square pan and line it with foil, allowing the foil to hang over the sides. This will allow you to grasp the foil to remove it from the pan once the fudge has hardened.
In a heavy 3 quart saucepan, heat the sugar, milk and butter until the sugar has dissolved. Stirring occasionally, bring the mixture to 236 degrees on a candy thermometer. Remove from heat and allow to cool to 100 degrees without stirring, approximately 5-6 minutes.
Add the chocolate, stirring vigorously to combine, until the chocolate is completely melted. Immediately spread the mixture in the prepared pan. Allow to set for 1-2 hours.
Grasp the edges of the foil and remove the fudge from the pan. Cut into 1 ½ inch squares using a sharp knife. Wrap pieces individually or place on a platter to serve.