Creamy pumpkin butterscotch, pecan toffee, triple chocolate, peanut butter chocolate, cookies and cream – I could keep going here, but for your sake and mine, I’ll stop teasing because I’m already starting to drool! When it comes to fudge, you can’t go wrong. It satisfies that hankering for sweet, and is creamy and delicious and melty and gooey all in one bite, or 10.
Growing up, fudge was a no-brainer. Totally a go-to in my household, we had fudge after dinner, or when we did our chores. It was a treat and mostly eaten by the truckload because I’d always sneak more when no one was looking.
Even though there are so many different flavor combinations, the tried and true, in my humble opinion, is plain old, lip-smacking chocolate. It’s a great start because you can add bits and pieces to kick it up a notch. Starting with basic, yet fabulous chocolate, you can toss in coconut, peanut butter, vanilla extract, dried fruit or whatever your heart desires!
But, first thing’s first. Before we get fancy, let’s start at step one. This two-ingredient out-of-this-world fudge recipe will give birth to a delicious dessert in no time. It’s a no hassle, no fuss no muss, fast clean up recipe, but a totally sumptuous sweet treat that will leave you happy that you didn’t have to break a sweat in the kitchen; it will also leave everyone wondering how on earth this creation is even possible?!
Let’s begin. Grab a can of sweetened condensed milk. The thick, super sweet goopy stuff that can be found at most grocery stores – not to be confused with evaporated milk. That’s the first ingredient, and we’re 50% done. Next up, get your hands on a pack of milk chocolate chips. Seriously, that’s all you need in terms of ingredients. Just a few minutes of elbow grease, and we’re in the homestretch!
Throw everything into a microwave safe or pyrex bowl (or feel free to use a double boiler, and if you don’t have a fancy double boiler, literally balance the bowl on top of a pot of boiling water) and melt it down until the ingredients can be stirred together, and take on a smooth, velvety appearance. While it’s hot, feel free to jazz it up with a little somethin’ extra – coarse sea salt, orange blossom flavoring, chunks of Kit Kat, etc. Or be a purist, and keep it simple!
Line an 8×8 inch baking pan with foil, spray to avoid sticking, plop in your beautiful brown mixture, put into the fridge and let chill for 2 hours. Bingo, bango, your fudge is ready for consumption!
Click below to see how it all goes down.