Indulge in the creamiest chocolate fudge you’ll ever make. With just S ingredients and a few minutes in
the microwave, you’ll have rich, smooth, chocolatey fudge that rwals any candy shop_
This easy no-cook chocolate fudge comes together quickly with just a few minutes in the microwave.
The Meetened condensed mik gives it an ultra creamy and smooth texture while the chocolate chips
provide rich decadent chocolate flavty. 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 will have a sweeter and milder chocolate flavor.

What kind of butter should I use?
Use an unsalted butter for the best flavor. Salted butters can make the fudge too salty.
Do I have to microwave the fudge? Can I melt it on the stovetop?
You can mett 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 wih aluminum foil or parchment paper. This will allow you to lift out the
finished fudge cleanly.

Can I make this nut-free?
Yes, absolutely! Simply leave out any nuts or nut products and it will be safe for anergies
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, or even 9×13 inches.
Ingredients
• SIOg (180z) Semi-Sweet Chocolate Chips
57g (20z) Unsalted Butter, Cubed
• 1 Teaspoon Vanilla Extract
• 397g (140z) Sweetened Condensed Wk (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 ncrowaving.
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 microwaving on 50% power in
30 second bursts, stirring very thoroughly after each burst, until the fudge is smooth, shiny, and has a
pudding-like texture, about 1 minute longer.

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6. Pour the fudge into a foil-lined 80 inch pan and smooth the top with a spatula.
T Chi” the fudge completely in the refrigerator until set, about 2 hours_
& 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 your 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.

• Make it dairy-free by swapping the butter fry coconut oil.
Gift squares of fudge stacked in cute jars or boxes for perfect edible holiday gifts!