Milk Chocolate Fudge

1 pound fine-quality milk chocolate, chopped
1/2 stick (1/4 cup) unsalted butter
1 (14-ounce) can sweetened condensed milk
3/4 teaspoon salt

Line bottom of an 8-inch square baking pan with parchment paper or wax paper.

Heat all ingredients in a metal bowl set over a pan of barely simmering water, stirring occasionally, until smooth.

Pour into baking pan and chill, uncovered, until firm, about 4 hours. Run a knife around edges of pan and invert fudge onto a work surface. Remove parchment and cut fudge into 1-inch squares. Serve chilled.