One Easy Fudge Recipe, Endless Variations!
I am declaring that this is Easiest Fudge in the World. It is easy, so foolproof, that even if you have never made candy before, I guarantee great results! How can you pass that up? The chocolate combines with the sweetened condensed milk to make a creamy fudge that also just happens to be very quick to make.
I have given you a very basic fudge recipe – do not overlook the options below in the Tips as you can turn this fudge into infinite varieties, such as the Rocky Road fudge shown above. This is a fun recipe to make with kids and it also packs very well for mailing. Have any care packages you need to send?
Adapted from A Baker’s Field Guide to Holiday Candy: Sweet Treats All Year Long, by Dédé Wilson. Published by Harvard Common Press, 2005.
- 2 pounds bittersweet or semisweet chocolate, finely chopped
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 2, 14-ounce cans sweetened condensed milk
- 1 teaspoon vanilla extract
- Thoroughly coat all inside surfaces of a 9 x13-inch pan with nonstick spray; set aside.
- Melt chocolate and butter in double boiler or microwave, stirring until smooth. Remove from heat and stir in condensed milk and vanilla extract. The mixture should be completely smooth.
- Scrape fudge into prepared pan. Use rubber spatula or your fingers to coax fudge into corners and into an even layer.
- Refrigerate 2 hours or until firm enough to cut. Cut into and 8 x 5 grid to make 40 squares. You can really cut this into any size square you like, or even cut out fancy shapes with cookie cutters.
- Refrigerate in an airtight container in single layers separated by waxed or parchment paper for up to 2 weeks.
- For Rocky Road Fudge: add 1 1/2 cups miniature marshmallows and 1 1/2 cups chopped toasted walnuts or pecans to fudge before scraping into pan.
- For Chunky Fudge (like Chunky candy; right in top image): add 1 1/2 cups dark raisins and 1 cups chopped toasted peanuts.
- For Triple Chocolate Fudge: divide recipe in half. Use bittersweet chocolate for one half and spread in pan. Then make second half with milk chocolate, spread into pan. While still soft, scatter 1 cup miniature semisweet chocolate chips on top and press into surface with fingers – YUM!
Images: Peter Muka