Introduction: Super-Easy Fudge
I found this recipe in a book, but I've seen it in some other places too. It's so easy and versatile that I don't think I'd ever try to make fudge any other way. 3-4 ingredients, just melt, mix, and pour. The best part: You don't need a candy thermometer!
I use a makeshift double boiler, but it isn't really necessary because you melt the chocolate with the condensed milk. I just like it to make sure nothing burns and because I usually make multiple types of fudge and then I can just change bowls.
With this recipe, you can make almost any kind of fudge (well, at least any flavor that they make "chips" of - chocolate, peanut butter, white chocolate, mint...). Just substitute in the same amount of other-chips for the chocolate chips. Note - the white chocolate didn't set as well as the others, but it was still good.
Step 1: Ingredients
3 cups of chocolate chips (or any combo of chips)
- 1 cup peanut butter chips with 2 cups chocolate chips is my favorite!
One 14-ounce can of sweetened condensed milk
- Make sure you don't get evaporated milk, they look very similar in the store
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1 cup walnut pieces (optional)
- butter or pan spray for the pan if you don't use foil
8x8 square pan
- I'm using a larger one because I made a double batch
- Measuring cups and spoons
- Foil for lining the pan (optional)
Double boiler setup
- You could also just use a saucepan as I already noted
- If you have a double boiler, use it! I'm jealous ;)
- I used to have the perfect bowls that would sit in my saucepans. These bowls don't.
- I tried to use the larger saucepan with a strainer in it, then bowls (bowls are so that I can change between flavors without doing dishes!). The strainer started to melt a little (oops!) so I had to stop that.
- I wound up with a pan inside a pan. This is your best bet if you don't have a double boiler.
Step 2: Prepare and Measure
Either line the pan with foil or grease the pan. If you use foil, try to get it as smooth as possible because the fudge will take the shape of the foil.
I also added makeshift dividers out of foil because of the multiple flavors. This worked better than my boyfriend thought it would!
Measure out your chips and add condensed milk and salt.
Step 3: Melt Your Fudge
Put your chips/milk/salt mixture on the stove on medium heat. This bowl setup was pretty awkward. Just keep on stirring.
If you aren't using a double boiler, you have to stir constantly to keep the chocolate from burning.
If you are using a double boiler (or similar), stir most of the time but it's okay to step away for a minute here and there. Also, make sure that your water doesn't run out! Mine kept evaporating - I'm sure this wouldn't be as much of a problem if you had a real double boiler.
Keep stirring and heating until smooth. It might seem like it takes forever but then all of a sudden it's mostly melted but has a few chips left. Just keep stirring!
Step 4: Add the Rest and Chill
Remove from heat and add vanilla and walnuts (if you're adding walnuts). Stir until combined and pour into your pan.
Cover tightly and refrigerate for about an hour. If you really want some fudge, you can stick it in the freezer for about 20 minutes.
For cleanup of whatever you melted the fudge in, just soak it overnight and it will come right out!
Step 5: Cut and Serve
If you used foil, it will lift right out. Then you can peel the foil off of the fudge.
Cut the fudge into small pieces. Mine are about 1/4" to 1/2" square. Fudge is rich so people don't want huge pieces.
I use a non-serrated knife (one with smooth edges) to cut the fudge so I get nice edges. I also cut off the rounded edges that were in the corners of the pan.
Mini muffin cups work great for packaging up the fudge as gifts. This is always part of my Christmas cookies that I give away, people love it.
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