Before December 5, 2014, I had never made fudge in my entire life. Fudge was such a mysterious treat that I just wasn’t sure how to handle. With Christmas breathing down our necks, fudge recipes have been popping up all over my newsfeed on Facebook and Pinterest. I decided to finally attempt the magic of making fudge, and after reading about 20 recipes and identifying the common denominators, I created my own.
This fudge recipe is so easy, doesn’t require a candy thermometer, and is melt-in-your-mouth delicious. It is an inexpensive treat that you can whip up quickly for a party. As we all know, a little fudge goes a long way, so this one recipe can easily feed a crowd. Make it for a gift! Mix it up a bit! It’s sure to be a crowd pleaser.
There are several fudge recipes where people use the microwave to melt the chocolate, adding more ease to the recipe. However, microwaving chocolate freaks me out a bit. I do it when I need to melt chips in a pinch, but I was too nervous to microwave this, so I went a more traditional route instead. 🙂
- One 20 oz bag of dark chocolate chips (3 cups)
- 4 Tbsp. butter
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 can sweetened condensed milk
- Crushed Heath candy bits (eyeball it at the end)
- In a deep sauce pan, add the chocolate chips, butter, vanilla and salt. Pour the sweetened condensed milk in last.
- Mix the ingredients well, turn the burner on a low heat, and allow the ingredients to melt down together. Stir frequently, but do not rush the melting process! Burnt chocolate isn’t tasty. Just sayin’
- While the ingredients are heating up, line an 8×8 square pan with aluminum foil and SPRAY THE FOIL. Do not skip this step!
- When the chocolate mixture looks like one big ball of sweaty marshmallow fluff, it’s ready! Using a rubber spatula, dump the mixture into the lined, sprayed pan and smooth out.
- Very quickly add your crushed Heath bits on top – the fudge starts to set pretty quickly so it’s good to be swift. Once you have the amount of Heath that your heart desires, gently press it into the fudge so it will set.
- Place the fudge in the refrigerator for 2 hours uncovered.
- After 2 hours have passed, remove from the fridge and lift the foil out of the pan. It should remove really easily. Flatten out the foil and use a large serrated knife to cut the fudge into small squares.
- Store in an airtight container in the refrigerator until it’s time to serve.