-
Prepare the pan: Line an 8×8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal of the fudge later.
-
Melt the chocolate: In a medium saucepan over low heat, combine the sweetened condensed milk, butter, and a pinch of salt. Stir occasionally until the butter has melted completely. Add the chocolate chips (or chopped chocolate) to the pan and stir until the chocolate is fully melted and the mixture is smooth.
-
Add vanilla extract: Once the chocolate is melted, remove the saucepan from the heat and stir in the vanilla extract. If you want to add any optional mix-ins like nuts or mini marshmallows, fold them into the fudge mixture now.
-
Pour into the pan: Pour the fudge mixture into the prepared baking pan and spread it evenly. Tap the pan gently on the counter to smooth the surface and remove any air bubbles.
-
Chill the fudge: Place the fudge in the refrigerator to set for at least 2-3 hours or until firm. The fudge will harden as it cools, developing that perfect smooth and dense texture.
-
Cut and serve: Once the fudge is fully set, remove it from the pan using the overhanging parchment paper or foil. Cut it into small squares and enjoy!
Serving and Storage Tips:
- Serve: Fudge is best enjoyed straight from the fridge for that firm, melt-in-your-mouth texture. You can serve it on its own or as a part of a dessert platter.
- Storage: Store leftover fudge in an airtight container at room temperature for up to 1 week or refrigerate for longer freshness (up to 2 weeks). For longer storage, you can freeze fudge for up to 2-3 months. Just be sure to wrap it well in plastic wrap or foil before freezing.
Variants:
- Peanut Butter Fudge: Swirl in some creamy peanut butter after the chocolate mixture is melted for a peanut butter fudge version. You can also add chopped peanuts for extra crunch.
- Caramel Fudge: Drizzle homemade or store-bought caramel sauce over the fudge mixture before chilling to create a caramel swirl effect.
- Mint Fudge: Add a few drops of mint extract to the mixture for a refreshing minty flavor or swirl in some green food coloring for a festive touch.
- White Chocolate Fudge: Substitute the semisweet chocolate chips with white chocolate chips for a milder, sweeter version of fudge.
FAQ:
1. Can I make fudge without sweetened condensed milk? Yes, you can make fudge without sweetened condensed milk, but you will need to use a different method, such as using sugar, butter, and milk to create the base for the fudge.
2. How do I prevent the fudge from being too soft or too hard? Ensure that you cook the fudge on low heat and allow it to set completely in the fridge before cutting. If the fudge is too soft, you may need to refrigerate it longer. If it’s too hard, you may have overcooked it. Be sure to follow the recipe timing carefully.
3. Can I use any type of chocolate for fudge? Yes! You can use semisweet, bittersweet, or milk chocolate depending on your preference. For a richer taste, use bittersweet chocolate, and for a sweeter version, use milk chocolate.
