Rich Creamy Chocolate Squares (Printable)

Decadent creamy chocolate blended with butter, milk, and vanilla, set into smooth, indulgent squares.

# What You'll Need:

→ Dairy

01 - 1 cup unsalted butter
02 - 2/3 cup whole milk

→ Sugars

03 - 3 cups granulated sugar

→ Chocolate

04 - 2 cups semi-sweet chocolate chips or chopped chocolate

→ Flavorings

05 - 1 teaspoon pure vanilla extract
06 - 1/4 teaspoon fine sea salt

# Directions:

01 - Line an 8x8-inch square pan with parchment paper, leaving extra overhang for easy removal.
02 - In a heavy-bottomed saucepan over medium heat, melt the butter. Stir in sugar and milk until fully combined.
03 - Bring the mixture to a boil, stirring constantly.
04 - Attach a candy thermometer and continue cooking, stirring frequently, until the temperature reaches 238°F (114°C), approximately 10 to 15 minutes.
05 - Remove from heat. Add chocolate, vanilla extract, and salt. Stir vigorously until the chocolate melts fully and the mixture thickens and becomes glossy.
06 - Quickly pour the mixture into the prepared pan and smooth the surface with a spatula.
07 - Allow to cool at room temperature for 2 hours until fully set.
08 - Lift the confection from the pan using the parchment overhang and cut into 36 squares with a sharp knife.

# Expert Tips:

01 -
  • It's foolproof once you respect the thermometer—no guessing, just precision.
  • You get 36 squares of pure chocolate indulgence from one afternoon in the kitchen.
  • The whole thing comes together in about 20 minutes of actual cooking time.
02 -
  • A candy thermometer is non-negotiable—eyeballing the soft-ball stage is how batches become grainy or too soft, and it's not worth the disappointment.
  • Don't keep stirring after you add the chocolate; stop as soon as everything is combined and glossy, or you'll overwork the mixture and ruin the texture.
03 -
  • Use a heavy-bottomed saucepan—thin pans create hot spots that can cause the mixture to scorch or cook unevenly.
  • Have everything measured and within arm's reach before you start cooking; once the mixture hits soft-ball stage, you need to move quickly.
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