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1
Cut a 16-inch-long piece of parchment paper and fold over the edges so it measures 8 inches wide.
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2
Line an 8-by-8-inch baking pan with the parchment, seam-side down (the 2 long ends will hang over the edges).
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3
Be sure to fit the parchment as smoothly as possible into the dish, snugly creasing it into the corners; set the pan aside.
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4
Place the milk, chocolate, espresso powder, and fine salt in a large saucepan over low heat.
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5
Stir until the chocolate has completely melted and the mixture is smooth, about 15 minutes.
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6
Stir in the vanilla.
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7
Immediately pour the mixture into the prepared pan and smooth the top with a rubber spatula.
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8
Sprinkle evenly with the flaky salt.
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9
Place the pan on a wire rack and let it cool at room temperature until the fudge is set, at least 6 hours or overnight.
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10
To remove the fudge from the pan, run a knife along the 2 exposed edges.
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11
Grip the parchment hanging over the edges and pull it out of the dish.
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12
Transfer the fudge to a cutting board, remove the parchment, and discard it.
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13
Hold a long, sharp knife under hot running water, wipe with a towel, and slice the fudge, repeating heating and wiping the knife after every slice until you have 64 (1-inch) pieces.
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14
The fudge can be stored at room temperature in an airtight container for up to 3 days.
