The best and easiest fudge recipe ever calls for 4 ingredients and 5 minutes to rich, creamy, decadent chocolate fudge perfection.
Fudge is a Favorite Chocolate Confection
Fudge is one of those things that everyone “looks for” during the holidays, whether for tradition’s sake, chocolate craving, or both. Growing up, my MaMa always had fudge and divinity on a crystal platter during the holidays. This must be why my heart warms when I see this served during the holidays. It is also why I like to make fudge during the holidays and keep it on a small cake stand for anyone who comes over. Even the “diet conscious” guests usually end up getting a bite of this fudge. It is hard to resist.
Fudge Recipes Range from Difficult to Easy
Old fashioned fudge and some recipes found being made in candy stores, can be painstaking. These recipes might call for boiling chocolate, butter, sugar and additional ingredients to an exact temp and testing with a candy thermometer.
Thankfully, for those of us who want rich, creamy, decadent fudge with a quick and easy method, there is an answer. This recipe (in my opinion) is the best and easiest fudge recipe you’ll ever make. Try it; I think you’ll be a believer.
Condensed Milk is a Key Ingredient to the Best Fudge
Condensed milk is a fabulous shortcut from difficult to make fudge to easy, fabulous fudge. Please be careful to get condensed milk NOT evaporated milk! I’ve made this mistake before; it doesn’t turn out well:-)
I use Eagle Brand condensed milk, and I use the regular (as opposed to 2% or fat free). When making candy, fat and sugar are, well, just part of the game.
Should You Put Pecans in Fudge?
If you ask me, the answer is yes and always! Pecans, slightly toasted before adding to fudge, make it sensational. The only reason I could think to not include pecans (or other nuts) is a nut allergy. That being said, for parties where someone is likely to have a nut allergy, you can either opt out or make two batches~one nut and one plain.
Fudge Makes a Perfect Holiday Gift
Teachers, helpers, friends and others love getting a gift of fudge, especially given in time for them to serve at their own holiday gatherings. Fudge can be wrapped in clear cellophane and tied with a bow or cut and placed into a decorative tin or holiday gift bag.
When I gift fudge to anyone, I like to include this recipe written or printed on a recipe card. Trust me; you will likely get asked for the recipe if you give this to anyone, so go ahead and give it in advance:-)
Cut Fudge Into Any Shape or Size
You can use a cookie cutter to cut fudge into holiday shapes~stars, crosses or bells. I tend to just cut mine into small squares or thin rectangles. I cut my fudge into smaller bites so that anyone can get “just a taste” without having to eat a huge piece.
Helpful Tools for Making This Recipe
- 8″ Silicon Mat. This is perfect to place on the bottom of the pan for easier removal of fudge, brownies or bars. Spray the pan and baking mat liberally; things will come out like a breeze.
- 8″ square brownie/baking pan. This is my fave pan for making brownies or fudge. The lower sides make cutting and removing the food SO easy.
- White Marble with Gold Cake Stand. This fab cake stand is a go-to of mine for entertaining, especially during the holidays. An entire batch of fudge can be placed on this for a party for an elegant presentation.
If you make this fudge PLEASE leave comments telling me how it turned out! I love hearing from my readers:-) As always, thanks so much for stopping by. Wishing you a joyful, blessed, and savvy day!!!
- 1 can regular condensed milk (I use Eagle Brand)
- 1 (12 oz) package semisweet chocolate chips (I use Ghirardhelli)
- 1 tsp vanilla or almond extract
- 1/2 cup chopped pecans, lightly toaste (optional)
- Place parchment paper in the bottom of an 8 x 8 baking pan; spray liberally with cooking spray.
- In microwave safe glass bowl, place chocolate chips and condensed milk; microwave on high for 1 minute.
- Remove from microwave; allow to sit for a few minutes.
- Return to microwave; cook on high in 30 second intervals. Let it rest for a minute each time before stirring.
- When chocolate mixture is melted and smooth, stir in vanilla or almond extract.
- Pour fudge into pan; allow to cool for at least an hour for easier cutting.
- Store at room temperature (no refrigeration required).
Fudge will "set" or harden more quickly if placed in the fridge.
Fudge will stay fresh longer if cut into pieces "as needed" rather than cut and left out.
Amount Per Serving Calories 14 Total Fat 1g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 1g Cholesterol 0mg Sodium 1mg Carbohydrates 1g Net Carbohydrates 0g Fiber 0g Sugar 1g Sugar Alcohols 0g Protein 0g