Easiest Fudge in the World

I Love Desserts

Easiest Fudge in the World

Yield: 40 large fudge squares

HOLIDAY: Fourth of July

TYPE: Bar candy

HABITAT: United States

Easiest Fudge

DESCRIPTION: This fudge is so easy and so foolproof that even if you have never made candy before, I guarantee great results! How can you pass that up? The chocolate combines with the sweetened condensed milk to make a creamy fudge that also just happens to be very quick to prepare.

FIELD NOTES: I have given you a very basic recipe along with several variations (see Candy Tidbits) and you may think of more yourself.

LIFESPAN: 2 weeks refrigerated in airtight container in single layers separated by waxed or parchment paper.

Ingredients

2 pounds bittersweet or semisweet chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
Two 14-ounce cans sweetened condensed milk
1 teaspoon vanilla extract

1. Thoroughly coat all inside surfaces of a 9 x 13-inch baking pan with nonstick cooking spray.

2. Melt chocolate and butter in a double boiler or in a large bowl in the microwave, stirring until smooth. Remove from heat and stir in condensed milk and vanilla extract. The mixture should be completely smooth.

3. Scrape fudge into prepared pan. Use a rubber spatula or your fingers to coax fudge into corners and into an even layer.

4. Refrigerate 2 hours or until firm enough to cut. Cut into 40 squares (8 x 5).

Candy Tidbits

For Rocky Road Fudge, add 1-1/2 cups miniature marshmallows and 1-1/2 cups chopped toasted walnuts or pecans to fudge before scraping into pan. For Chunky Fudge, add 1-1/2 cups dark raisins and 1 cup chopped toasted peanuts. For Fudge x 3, divide recipe in half. Use bittersweet chocolate for one half and spread in pan. Use milk chocolate for second half and spread in pan on top of first half. While still soft, scatter 1 cup miniature semisweet chocolate chips on top and press into surface with your fingers.

Buy the Book!

from:
A Baker's Field Guide to
Holiday Candy & Confections
by Dede Wilson
Harvard Common Press
$16.95 U.S.; $21.95 CAN
ISBN: 1-55832-309-0
Recipe reprinted by permission.