Friday, December 15

How to make Fudge

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This is a very easy recipe.  People will be surprised at how easy it is, (unless you don’t tell them).  You could always say you slaved over a hot stove all day.


1 can (14 oz), Sweetened Condensed Milk, NOT evaporated milk, 2 tablespoons of butter, 3 cups of semi-sweet chocolate chips, 1 1/2 teaspoons of vanilla extract and a dash of salt.


Use an 8 or 9 inch square pan.  Line it with foil and set aside.  In a medium saucepan, melt the chocolate chips over low heat.  Chocolate melts fast and can easily burn so keep your eye on it and stir constantly to prevent sticking.  Add the butter and can of milk, keep stirring.  Add the vanilla and the salt while stirring.  When the mixture is smooth, but not too thick, pour into your pan and spread it to make it even.  Make sure you push some into the corners of your pan.  Refrigerate 2 hours or until firm.  To remove the fudge from the pan, lift the foil, turn upside down on a plate and peel off the foil.  I cut it into small, bite-size squares because the fudge is so rich.  Mmmmm!  Oh yeah, store loosely covered at room temperature or refrigerate.


You can also add 1/2 to 1 cup of chopped nuts, and/or, 2 cups of miniature marshmallows.  If you want to add the marshmallows, melt them with 2 tablespoons of butter in a separate pan over low heat.  You can add the melted marshmallows to the top of the fudge and swirl it in using a butter knife.


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