A classic recipe for the depths of winter, I once auctioned off a pan at the firm. An attorney bought the pan, and legend has it proceeded to eat the entire thing at his desk that afternoon. Adapted from a recipe by Dara Michalski.

• One 14-ounce can of sweetened condensed milk (low-fat okay, but consumption of fudge should increase accordingly)
• 2 teaspoons vanilla extract
• 8 ounces of high-quality bittersweet chocolate (60% or more cacao)
• 1 cup Nutella at room temperature-3 tablespoons unsalted butter, cut into half-inch pieces + more for greasing pan
• approximately ½ teaspoon of sea-salt flakes (big flakes are best)
  • variation: festive sprinkles

1. Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.  (I’ve had best luck with glass or Pyrex.)
2. In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
3. Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.  (If you have an Instant Pot or similar electric pressure cooker, you can use that to make a double boiler.  Check it out!)
4. Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt or sprinkles.
5. Refrigerate until the fudge is firm, at least 2 hours.
6. Using the overhanging parchment paper, lift the fudge out.  Peel off the parchment paper.  Place fudge on a surface that is safe for cutting.  Cut the fudge into small pieces.  (I recommend this dangerously effective kitchen tool.)
7. Store in the refrigerator until ready to serve.