No-Fail Chocolate Fudge
The first time I made fudge the traditional way, I had to throw away the pot. My cousin and I were about 12 or 13 years old and were babysitting our little cousin at her place. Our parents were gone to the local ice fishing derby. We thought we’d surprise them with a delicious treat. Instead, they came home to a big mess. Eek.
Fudge can turn from great to bad in a matter of seconds. We didn’t have a candy thermometer so now it doesn’t surprise me that we ended up with a blackened mess. The fudge was more like little lumps of charcoal.
I’ve made fudge again years later and had it turn out ok. Still, I’m always holding my breath because I remember how quickly things can turn for the worst. That’s one reason why I prefer this easy No-Fail Chocolate Fudge recipe. You won’t have to worry about ruining a pan when you make it!
It’s a matter of melting the chocolate chips, sweetened condensed milk, vanilla and salt on the stove over low heat. Stir in some icing sugar (aka powdered sugar) and spread the mixture into a pan. Once it sets, you are ready to cut it into bite sized morsels.
It’s sweet, chocolatey and melts in your mouth. You really can’t screw it up unless you burn the chocolate on the stove! Alternatively, you could melt everything in the microwave. I prefer the stove since I’ve seized chocolate by cooking it in the microwave. I find the stove top gives you more control. Up to you how you do it, though!
This easy recipe is perfect to add to your holiday baking list! Make a bunch and give some away to friends and family. It can be our secret how easy it was to make.
Have you ever had a mishap making fudge?
Sweet, chocolatey and melt in your mouth good. You can’t screw this easy recipe up!
- 3 cups milk chocolate chips
- 1 can sweetened condensed milk
- 1 1/2 tsp vanilla
- pinch of salt
- 1 cup icing sugar (powdered sugar)
- Add chocolate chips, sweetened condensed milk, vanilla and salt to a medium pot on the stove. Heat on low to melt the chocolate, stirring constantly. Remove from heat.
- Stir in icing sugar. Spread into a square 9-inch baking pan lined with parchment paper. Cool in the fridge until set (a couple hours). Cut into squares and enjoy.