Easy Fudge

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Two peas & their pod

Total Time

2 hrs 10 mins

Prep Time

5 mins

Cook Time

5 mins

Rating

(60)

Ingredients

3 cups semi-sweet chocolate chips, I use Guittard
2 tablespoons unsalted butter
14 oz can sweetened condensed milk
1/2 teaspoon flaky sea salt
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans or walnuts, optional

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Preparation

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Step 1

Line a 8-inch square baking dish with parchment paper or aluminum foil, leaving about a 1-inch overhang for easy removal. Gently spray with nonstick cooking spray and dab away any excess oil with a paper towel. Set aside.

Step 2

In a large, heatproof bowl, combine the chocolate chips and butter. Set the bowl over a pan of simmering water over medium-low heat, making sure the water never touches the bottom of the bowl. Use a spatula to stir until completely melted and combined.

Step 3

Add the sweetened condensed milk, sea salt, and vanilla extract. Stir until well combined and smooth. Add the nuts, if using, and stir again.

Step 4

Pour into the prepared pan and spread the top with a spatula until smooth.

Step 5

Refrigerate until set, about 2 to 3 hours.

Step 6

Carefully lift the fudge out of the pan and cut into small squares.

Chef’s notes

Store in an airtight container on the counter for up to 2 weeks or you can store in the refrigerator for up to 1 month. You can also freeze fudge. Wrap it in foil and place in a freezer container or bag. Freeze for up to 2 months.

Variations include adding dried cranberries, different nuts, mini marshmallows, peppermint extract, chopped Oreos, toffee, or coconut.

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Skill Level

other

Easy Fudge

Ingredients

Preparation

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Step 6

Chef’s notes

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