Fudge is often considered to be an accidental discovery – a recipe born out of a fudged batch of caramels in an American home in 1886. Its history can be traced back to a Baltimore grocery store where it was sold for 40 cents a pound.
Fast forward to the present day and fudge has gained global recognition as a delicious and easy to make dessert. I like the fact that the fudge is open to a lot of experimentation. You can mix nuts in it or garnish it with fresh berries to add flavor and make it aesthetically pleasing. There is also the option of using white chocolate or dark chocolate, depending on your preferences. This is why this simple recipe of fudge which helps you get the basics right, is also a recipe open to your own creativity.
When stored properly fudges can also last a long time. If you use an airtight plastic bag to store them in the freezer, you can save it for over three months. Moisture and air can reduce the life of stored fudge. Once you take the fudge out and thaw it, it must not go back to the freezer or else it would be spoiled. While thawing the fudge, make sure you keep it in the airtight bag or else the moisture in the air will turn the fudge sticky.
The recipe below will make chocolate fudge using only three ingredients.Print
- 14oz can of sweetened condensed milk
- ¼ cup unsalted butter
- 2 ¼ cups chocolate
Note: You can use any variety of chocolate according to your preference. You can also combine more than one variety of chocolates.
- 1tsp vanilla extract
- ½ cup chopped walnuts
- Parchment paper
- Kitchen spray
- In a large, microwave-safe bowl, pour the entire can of condensed milk. Use a spatula to empty the contents of the can completely.
- Add the unsalted butter
- Heat the two in a microwave for about 2-3 minutes. It should be really hot and the butter should be melted when you take it out. Depending on your microwave you may have to heat it a little longer or for a shorter time.
- Add the chocolate to the heated contents in the bowl and let it sit for a few minutes – about 3-4 minutes.
- In the meantime, take a glass or a metal pan and line it with baking paper or parchment paper. Use kitchen spray to help the paper stick to the pan.
- Back to the fudge, you will notice that the chocolate has started melting and mixing with the rest of the ingredients. You can add the optional ingredients now.
- Mix all the ingredients thoroughly with a spatula.
- Pour it into the pan you’ve readied for the fudge. Spread out the mixture with the help of your spatula.
- Refrigerate the fudge for about 2-3 hours so that it can be properly set. Then you can take it out and cut it into pieces. The fudge is ready to be eaten as is or you can garnish it with nuts and fresh fruits. You can also freeze it in an airtight bag for a longer.