Indulge in the creamiest chocolate fudge youTl ever make. Wth just 5 ingredients and a few minutes in
the microwave, you’ll have rich, smooth, chocolatey fudge that rivals any candy shop.
This easy no-cook chocolate fudge cornes together qi-ickly with just a few minutes in the microwave.
The sweetened condensed milk gives it an ultra creamy and smooth texture while the chocolate chips
provide rich decadent chocolate flavor. Perfect for gifting or keeping all to yourself!
Can I use milk chocolate chips instead of semi-sweet?
Yes, you can use milk chocolate chips. The fudge have a sweeter and mikier chocolate flavor_
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What kind of butter should I use?
Use an unsalted butter for the best flavor. Salted butters can make he fudge too salty.
Do I have to microwave the fudge? Can I melt it on the stovetop?
You can melt the fudge over a double boiler on the stovetop instead of the microwave if you prefer Just
be sure to stir it frequently.
How long does the fudge keep for?
Stored airtight in the refrigerator, the fudge will keep fresh for up to 1 month. It can also be frozen for up
to 3 months.
What should I line the pan with?
You can line your fudge pan with aluminum foil or parchment paper. This will allow you to lift out the
finished fudge cleanty_
Can I make this nut-free?
Yes, absolutely! Simply leave out any nuts or nut products and it will be safe for nut allergies.
Can I add flavorings or mix-ins?
Feel free to customize with extracts like peppermint peanut butter chips, toffee, candies, or nuts.
What kind of pan should I use?
Any square baking pan will work. Standard sizes are 8×8, 90, even 9×13 inches
Ingredients
• SIOg (180z) Semi-Sweet Chocolate Chips
57g (202) Unsalted Butter, Cubed
• 1 Teaspoon Vanilla Extract
397g (1402) Sweetened Condensed Milk (1 Can)
. 1/4 Teaspoon Salt
Instructions
1_ Add the chocolate chips, butter, and sweetened condensed milk to a microwave-safe bowl.
2 Microwave on 50% power for 30 seconds_ Stir well after microwaving.
3. Continue microwaving in 30 second bursts on 50% power, stirring very well after each burst, until the
chocolate and butter are just melted when stirred, about 1-2 minutes total.
4_ Once nElted, add the vanilla and salt. Stir until fully incorporated
5_ At this point the fudge will still look chunky and unappetizing_ Continue micrmvaving on 50% power in
30 second twrsts, stirring very froroughty after each burst, until the fudge is smooth, shiny, and has a
pudding-like texture, about 1 rwnute longer
6. Pour the fudge into a foil-lined 8×8 inch pan and smooth the top with a spatula.
T Chi” the fudge completely in the refrigerator until set, about 2 hours.
8. Remove the fudge from the pan by lifting out the foil, then cut into small squares with a warm knife
for clean cuts. Enjoy!
Tips:
Use quality semi-sweet chocolate chips for the best favor_ Go for brands like Guittard or
Ghirardelli.
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• Stir the fudge very well at each stage. This prevents scorching and yields a smooth, velvety texture.
Chilling the fudge after makes it easier to cut cleanly. Run ytwr knife under hot water and wipe dry
between each cut.
Customize your fudge with mix-ins! Try peanut butter chips, toffee bits, crushed candy canes. or
chopped nuts_
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• Make it dairy-free by swapping the butter for cocmut oil.
Gift squares of fudge stacked in cute jars or boxes for perfect edible holiday gifts!