I tried making fudge once and it didn’t work out so well. That was many years ago. I swore off making it since then even though I love it so much. I’m not sure what went wrong. I wasn’t as much of a baker back then. But given that I’m blogging now and fudge is a staple in many homes this time of year, I figured it needed to be done. I searched high and low, asked friends and fellow bloggers what their favorite recipes are. I had many to choose from but ended up on one that I’d bookmarked a while back.
It’s simple, I was honestly skeptical because of how simple it was. It calls for five ingredients, two of which are chocolate plus any add in items you might want. No butter, no sugar and not even a dollop of fluff. If you can melt chocolate, you can make this. I worried that it wouldn’t taste fudgey enough, maybe it wouldn’t set or maybe it’d end up being too hard. Those are perfectly normal things to worry about when it comes to chocolate. You don’t want rock hard fudge and you certainly don’t want it to be floppy. Neither is acceptable.
Thankfully this turned out wonderful. The perfect fudgey taste, not too soft and not too hard. Though of course if you leave it out of the fridge too long it will soften up substantially leaving you with lickable fingers, but I’m not complaining. I decided to switch things up a bit with this and make some fun shapes with mini cutters instead of the traditional square pieces. Very fun to make and the kids can even get involved with this. The shapes make them even more giftable – bonus! Who doesn’t like receiving yummy and pretty treats?
2C semi-sweet chocolate
1C milk chocolate
1 14oz can sweetened condensed milk
1/4 tsp fine sea salt
1 1/2 tsp vanilla
Prepare a square baking pan with foil or parchment paper. I opted for parchment paper because it gives a smoother finish, though can be more troublesome to get in the pan just right. Set aside.
In a medium saucepan, melt chocolate with sweetened condensed milk and salt over medium low heat. I started out at the lowest setting and eventually ended up on 2. That's me being impatient. Stir constantly getting to the bottom of the pan and edges. Scrape as you stir. Do not walk away, you do not want to chance any chocolate burning to the pan.
When the mixture is completely smooth, remove from heat. Add vanilla and stir well until fully combined. Pour into prepared pan. Chill for at least 2-3 hours.
Remove from pan and cut into squares using a sharpe knife. Alternately, as I did, you can use mini cutters for fun shapes. Store in an airtight container in the fridge. Store any filled gift boxes in the fridge until it is time to travel or give them to the recipient.
Recipe source: My Baking Addiction