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.
Labels: chocolate fudge, easy fudge, fudge
posted by Stephie @ 9:30 AM
8 Comments:
OOh ooh ooh, the Carnation fudge recipe....only the best fudge recipe in the universe!!! :D
Lynne a.k.a. American In Japan
That sounds easy enough. Does it have the texture of fudge, though? You know what I mean... that tooth-aching, not crumbly but not oily, fudgy fudge texture?
(*)>
(daggone, now I want fudge. Your blog makes me hungry.)
Hmm..to me it seems to have the texture of a thick, soft, gooey (totally yummy) chocolate bar. (er, sorta). It's not crumbly or oily in any way. I don't think it has the same texture as "real" (use a candy thermometer type) fudge. But it's a lot quicker to make and there are no rubbery/crumbly texture instances or issues with this one. (I just like that its easy and that it always comes out right) I know what you mean about the fudgy fudge texture. Unfortunately, you don't get that with this recipe. (but what you get, is still pretty good)
This is a Carnation recipe? (hm...wonder if it was on a can label)
A fudge recipe that doesn't require a thermometer... even better. I have broken more thermometers than I care to remember and decided never again. This sounds perfect. Now that I think about it, I can thank my Dad for my fudge cravings. He was worse than me.
A Touch of Style :)
Do I have to actually make this stuff or will you just send it to me??
Aaaaaghghghghghghg! A fabulous fudge recipe when I'm on Weightwatchers. Great. Just Great. ;)
Thanks for posting this recipe. My wife was looking for it tonight and found it here. She added in some marshmallow swirl.
If you completely melt 2 large marshmallows into the butter and condensed milk, it gives it more of a fudge texture. Still not quite the same, but a bit closer.
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