I like an occasional piece of fudge, however, I have never been good at making the delicious confection. The boil it with a candy thermometer method creates a great tasting chocolate sauce for me….because the fudge doesn’t set up correctly. I know the trick is in stirring….and stirring….and stirring some more. I haven’t got that knack.
So when I spotted this recipe on Facebook, I was interested. Using only 5 ingredients and the microwave, the prep time was listed as 5 minutes. After a busy day, making the fudge was the perfect first this evening. And while it set up in the fridge for a couple of hours, I could do more Christmas decorating.
I’ve included a how-to video below. Here is the simple recipe for a smooth, chocolaty fudge:
3 Cups semi-sweet chocolate chips
1 14 oz can sweetened condensed milk
4 teaspoons butter
1 teaspoon vanilla
¼ teaspoon salt
Prepare a 8×8 glass dish by lining with aluminum foil and spraying surface with nonstick spray.
In a microwave proof bowl add the chocolate chips and the butter, cut into cubes. Pour the sweetened condensed milk over the first two ingredients and pop into the microwave. Heat for 1 minute. Remove from microwave and stir, allowing the warmth of the bowl to continue to melt the chocolate chips and butter. If necessary, return bowl to microwave and heat for 30 seconds at a time, stirring well after heating, until chips and butter are melted and fudge is smooth and creamy. Add vanilla and salt. Stir well. Push fudge into 8×8 dish and smooth with spatula or wooden spoon. Place in refrigerator to chill for at least two hours. When fudge is set, remove from dish, turning fudge upside down so that foil is up. Peel foil from fudge and slice with large sharp knife. Cut slices into pieces. Best served at room temperature.
Following the recipe, the prep time only took me 5 minutes, as promised. I warmed the chips and butter mixture for a minute, stirred well, heated another 30 seconds, stirred well and then heated it one more time for 30 seconds, added the vanilla and salt and stirred until well mixed and creamy. The fudge set up in two hours. I tried a piece and it is delicious! It isn’t too sweet and has a creamy, smooth texture. It’s not quite as good as the old fashion type made at Richardson’s Candy House or by Greg’s dad. But it’s good!
My favorite part, other than the rich taste and velvety texture, was the short amount of time involved in making perfectly set fudge. It will be a wonderful treat over the holidays and a great little gift to give to others. The recipe is adaptable. By switching the chocolate chips for 2 ½ cups of white chocolate chips and ½ cup of creamy peanut butter, it would become an easy to make peanut butter fudge. I’ll have fun trying some substitutions and sharing the results!