Easy Chocolate Fudge
My cousin passed this one along a few Christmas's ago. Love how easy this one is. No complications and it always comes out great. Granted, it's not the same as the kind you need a candy thermometer for, but when you need a chocolate fix, this does the trick quite nicely.
You will need:
12 oz. milk chocolate chips
14 oz. can sweetened condensed milk (NOT evaporated)
1 1/2 - 2 tsp. vanilla extract
1 TBS. butter
1 cup chopped nuts (optional)
chocolate chips, chopped nuts, sprinkles --optional topping variations
In heavy saucepan, over low heat, heat up the sweetened condensed milk (do not boil!). Stir this as it's warming so it doesn't scald. When it's hot (but not boiling), add the chocolate chips and stir until smooth.
When all the chocolate chips are melted, turn off the heat and add the vanilla. Add the butter and stir quickly until it melts. Add the nuts (if you're adding any) and mix well.
Spread evenly into a wax (or parchment) paper lined 8-inch square pan.
Chill 2 to 3 hours (or better, overnight) until firm.
When you're ready to cut...turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. This can be stored in the fridge for a week or so, just take it out an hour or two before you want to eat it.
If you want a topping (nuts, chocolate chips, sprinkles), you can add them on top before putting the fudge in to the refrigerator to cool. When you're ready to cut the fudge, instead of turning the pan over, use the wax (or parchment) paper to pull the fudge out of the pan, and cut then cut it into squares.
Adding the topping to the pan before adding the fudge sometimes leads to it being mixed in and when you turn the pan over later, the topping ends up uneven; adding it on top just before refrigerating, you can press it lightly onto the top of the fudge and it will stay in place better when cutting.
This is a soft fudge that tastes very much like the chips you use, so you'll want to use a kind you like. Milk chocolate works better than the semisweet variety in this recipe.