This salted dark chocolate fudge is a simple way to satisfy your Rocky Road craving

I take as much joy in eating a square of excellent chocolate as the next chocolate lover.

That being said, I'm never going to turn down a dessert made with chocolate. Fudge, to me, is one of the best happy mediums. It's a canvas that allows you to add more flavors and ingredients while still allowing the chocolate to shine through.

This recipe appealed to me for how closely it resembles Rocky Road ice cream and s'mores. Credit Jessie Sheehan with uncovering an original 1928 recipe that she includes in her new book, "The Vintage Baker: More Than 50 Recipes From Butterscotch Pecan Curls to Sour Cream Jumbles."

I especially appreciate Sheehan's work because instead of worrying about a candy thermometer to get the timing and temperature right, she uses sweetened condensed milk, which she says cuts the time needed to create the right consistency. The fudge, however, is not overly sweet.

The recipe calls for dark chocolate, and we liked the fudge best with 70 percent cacao chocolate. As I mentioned, chocolate is still the star ingredient, so be sure you use high-quality chocolate. The batches I made with Guittard were excellent, while another using lesser grocery store bars did not have the same richness or depth of flavor.

Another thing I like about this recipe: It all comes together in a single bowl. Just don't cut corners by changing the method of melting the chocolate. Here you'll create a double boiler by setting a heatproof bowl filled with the chocolate over a saucepan of heated water.

By using indirect heat to gently melt the chocolate, you reduce the risk of burning it, which could happen if you put it directly into the saucepan, according to Matt Dixon, the lead chocolate maker at Washington chocolatier Harper Macaw. The cacao solids (that's what the percentage stands for) are especially susceptible to scorching. When using a double boiler, Dixon cautions, be sure not to get water into the chocolate, which could cause it to seize up and develop clumps. (If that does happen, Cook's Illustrated recommends, counterintuitively, reversing the process by stirring in boiling water 1 teaspoon at a time until it's smooth again.)

Don't be afraid to use this fudge recipe as a base and then switch things up with other mix-ins. Dried fruit, different types of nuts, toffee bits: It all will work well here.