1, 2, 3 Fudge!
You want it easy, you want it quick, you want it versatile...that's why we're giving you the easiest fudge recipe there is!
Cooking Steps
1. Add the Ingredients and Warm the Fudge Base
Add the ingredients and WITHOUT stirring, set the pot to 212°F/ 100°C (low), and allow the ingredients to warm up for 2- 3 minutes.
- Sweetened Condensed Milk(14 oz can)1
- Vanilla Extract1 tsp.
- Kosher Salt½ tsp.
2. Sprinkle in the Chocolate and Allow it to Melt
Evenly distribute the chocolate and WITHOUT stirring, lower the tempertaure to 150°F/ 60°C (low), and allow the chocolate to sit over the liquids for 7- 8 minutes. While the chocolate melts, move on to the next step.
- Semi-sweet or Milk Chocolate Bars(roughly chopped)1 lb.
3. Prepare the Casserole Dish
While the chocolate melts, cut the parchment paper into 2 rectangles of approximately 25 x 10 inches. Spray the dish with nonstick spray and press the first piece of parchment into it. Spray the paper and place the second piece of parchment on top perpendicular to the first. Spray the second paper with nonstick spray.
4. Whisk in the Butter
Turn off the heat and then add the butter. Whisk until fully incorporated.
- Unsalted Butter(room temperature)1 Tbsp.
5. Pour into the Prepared Casserole Dish
Using a rubber spatula, scrape the fudge into the parchment lined dish making sure it is spread evenly. If so desired, you can top the fudge with walnuts, dried cherries, sea salt or whatever suits your fancy!
6. Cool the Fudge
Allow the fudge to set for at least 1 hours at room temperature.
7. Unmold, Cut and Serve
Remove the fudge from the tray and discard the parchment paper. Cut the fudge into even squares and serve as desired. If reserving for later, store in an airtight container in the fridge.
Let’s Get Cooking!
Get the latest recipes, tips and tricks from the Cue test kitchen!