This easy fudge is the best fudge I have ever eaten! I have tried alot of fudge from different people, restaurants and shops that claim they have the best fudge but I always come back to this recipe which is how my mama made it growing up. It’s silky smooth, with the perfect chew and it’s never grainy or dry! It is also an empty canvas for creative flavor combos so you can create any type your brain can think up!
In the past I’ve made rocky road with the addition of marshmallows and almonds, white chocolate with cherries and almonds, milk chocolate, dark chocolate, mint chocolate, orange chocolate, cherry chocolate, lemon chocolate, raspberry chocolate, white chocolate raspberry cheesecake, mint chip with chocolate ganache and more.
Some flavors on my to-make list are peanut butter cookie dough, pistachio, banana rum, caramel chocolate and more! So be creative, this recipe provides an excellent base to create from.
What you need to make this easy fudge:
makes 1- 8 X 8 pan full
- 1 – 14 ounce can of sweetened condense milk
- 11.5 ounces chocolate – any grade, white chocolate or mint chocolate chips will make a slightly softer fudge so adding more chocolate chips will firm up the fudge.
- 1/2 teaspoon extract of choice, if using oils then add a few drops then taste until you get the desired strength of flavor.
Instructions
- Pour chocolate chips into a large bowl.
- In another bowl, heat up the sweetened condensed milk in the microwave for roughly 1 minute to 1:30 or until it starts to bubble slightly, hot but not too hot.
- Pour hot sweetened condensed milk over the chocolate chips and let sit for a minute then begin to stir until all the chocolate chips are melted.
- If the chocolate chips aren’t melting then return mixture to the microwave and heat in 20 second intervals, then stir until the chocolate is melted.
- Add extract or oils and stir.
- Line a cookie sheet or 8 x 8 glass pan with parchment paper and add the fudge mixture.
- Press down until smooth, I lay a piece of parchment paper over then smooth it on the top.
- Allow to cool and completely set up before slicing.
- This will last out of the refrigerator for a few days in an air tight container but if kept in an air tight container in the refrigerator it will keep for 2 weeks or longer.
Here are a few other candy recipes you might be interested in:
- Triple Chocolate Almond Cherry Truffles RECIPE HERE
- White Chocolate Coconut Macadamia Nut Truffles RECIPE HERE
- Mint Chocolate Truffle Bars RECIPE HERE
- Dark Chocolate Banana White Chocolate Truffles with Rum Spiced Caramel RECIPE HERE
Easy Fudge
Ingredients
- 1 – 14 ounce can of sweetened condense milk
- 11.5 ounces chocolate – any grade white chocolate or mint chocolate chips will make a slightly softer fudge so adding more will firm up the fudge.
- 1/2 teaspoon extract of choice if using oils then add a few drops then taste until you get the desired strength of flavor.
Instructions
- Pour chocolate chips into a large bowl.
- In another bowl, heat up the sweetened condensed milk in the microwave for roughly 1 minute to 1:30 or until it starts to bubble slightly, hot but not too hot.
- Pour hot sweetened condensed milk over the chocolate chips and let sit for a minute then begin to stir until all the chocolate chips are melted.
- If the chocolate chips aren’t melting then return mixture to the microwave and heat in 20 second intervals, then stir until the chocolate is melted.
- Add extract or oils and stir.
- Line a cookie sheet or 8 x 8 glass pan with parchment paper and add the fudge mixture.
- Press down until smooth, I lay a piece of parchment paper over then smooth it on the top.
- Allow to cool and completely in a cool place to set up before slicing.
- This will last out of the refrigerator for a few days in an air tight container but if kept in an air tight container in the refrigerator it will keep for 2 weeks or longer.