I was at a lady’s event and someone brought this fudge and I couldn’t keep my hands out of it. She shared this recipe and it’s the easiest fudge you can possibly make! There are so many variations that you can do with this in terms of flavor and chocolates and add ins, the sky is the limit! But the basic recipe is the same for all and that’s what I’m sharing with you today.
The first batch I made, I did basic chocolate fudge with chocolate morsels I had on hand. The next time I made it, I added toffee pieces and oh my goodness, that took it to a whole new mouth watering addiction. Other ways you can be creative is layering two different chocolates. For example, my next one will have a chocolate fudge bottom with a peppermint flavored white chocolate top. When I make that one, I’ll link it to this post so you can see a picture of what it looks like and how I did it. Of course you can add extracts such as vanilla or maple, chopped walnuts, raisins, M&Ms, crushed peppermint candies and peanut butter morsels. Not all in the same fudge, mind you, but as an example of different flavors of fudges.
This is another great dessert that you can make and take to a party or dinner during the Holidays. It doesn’t require plates and forks either. Just pick them up with your fingers and pop them in your mouth. I do cut them rather small just for that purpose.
Here’s how I make them.
First, cut a couple of pieces of parchment papers and lay them in the bottom and up the sides of an 8×8 pan. Make sure the sheets are hanging over the top. This will be your handles to lift the fudge out of the pan for easy cutting.
I had two different chocolates on hand. One was a milk chocolate and the other was a bittersweet chocolate. I really didn’t want one or the other by itself, but together I thought it would be a great combination. You can mix and match any morsels you’d like to add up to 3 cups total.
Pour a can of sweetened condensed milk over the morsels and cut up the butter to help melt faster.
Microwave at 50% power, uncovered, for 1 minute. Stir to help the ingredients melt consistently.
Microwave at 50% power for another minute and stir again. Repeat this for a total of 5 minutes.
After the last minute of microwaving, I found it better to use a wire whisk to make sure it’s good and mixed together. It should be smooth, shiny and thick.
Spread in your prepared pan and let it sit at room temperature until it’s set, about an hour or two. I notice in the winter time when it’s cooler in the house it sets up quicker than the summer time. You can also put this in the refrigerator to help set up quicker. Lift the fudge by the paper handles and lay on a cutting board.
Cut into bite size pieces and store in an airtight container.
I just think that’s the easiest dessert one could possibly make!
What are your favorite fudge flavors?
Here’s the printer friendly recipe.