My Dad's Amazing Easiest-Ever Chocolate Fudge
My Dad's Amazing Easiest-Ever Chocolate Fudge
Introduction
Prepare to meet your new favorite dessert! This recipe for "My Dad's Amazing Easiest-Ever Chocolate Fudge" isn't just a catchy name – it truly delivers on its promise. My dad, a man of simple pleasures and minimal fuss in the kitchen, perfected this incredibly straightforward method for rich, creamy, and utterly decadent chocolate fudge. It tastes just like the best parts of childhood: pure, unadulterated chocolate bliss. With just a handful of ingredients and minimal effort, you'll have a batch of unbelievably smooth fudge that’s perfect for sharing with loved ones, gifting during holidays, or simply savoring one square at a time. It's so easy, it almost feels like magic!
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 2 cups (about 12 ounces) good quality semi-sweet chocolate chips (or milk chocolate for a sweeter fudge)
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1 teaspoon pure vanilla extract
- Pinch of sea salt (optional, but highly recommended to enhance flavor)
Instructions
- Prepare Your Pan: Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides to create "handles" for easy removal. Lightly grease the parchment paper with butter or cooking spray.
- Combine Ingredients: In a medium-sized heavy-bottomed saucepan, combine the sweetened condensed milk, chocolate chips, cubed butter, and optional pinch of sea salt.
- Melt and Stir: Place the saucepan over low to medium-low heat. Cook, stirring constantly with a rubber spatula, until the butter and chocolate chips are fully melted and the mixture is smooth, glossy, and well combined. This should take about 5-8 minutes. Be careful not to let the mixture boil or scorch on the bottom.
- Remove from Heat: Once smooth and completely melted, remove the saucepan from the heat. Stir in the pure vanilla extract until fully incorporated.
- Pour and Chill: Immediately pour the fudge mixture into the prepared 8x8-inch pan. Use the spatula to spread it evenly into all corners.
- Set: Let the fudge cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 2 hours, or until firm.
- Cut and Serve: Once firm, use the parchment paper overhangs to lift the entire block of fudge out of the pan. Place it on a cutting board and cut into 1-inch squares. Serve and enjoy!
Pro Tips & Notes
- Pan Preparation is Key: Lining your pan with parchment paper makes removing and cutting the fudge incredibly easy. Don't skip this step!
- Low and Slow is the Way: Melting the ingredients over low heat prevents scorching and ensures a smooth, creamy texture. Patience pays off here.
- Stir Constantly: Continuous stirring helps the chocolate and butter melt evenly and prevents any part of the mixture from sticking to the bottom of the pan and burning.
- Flavor Variations: Feel free to customize! Stir in 1/2 cup of chopped nuts (walnuts, pecans) with the vanilla, a teaspoon of peppermint extract for a festive twist, or sprinkle with flaky sea salt before chilling for a sophisticated touch.
- Storage: Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.
Nutrition Facts (per serving)
- Yields: Approximately 36 servings (1-inch squares)
- Calories: 130-150 kcal
- Total Fat: 8-10g
- Saturated Fat: 5-7g
- Cholesterol: 15-20mg
- Sodium: 20-30mg
- Total Carbohydrates: 15-18g
- Dietary Fiber: 1-2g
- Total Sugars: 14-16g
- Protein: 2-3g
Frequently Asked Questions
- Q: Can I use different types of chocolate? A: Yes! While semi-sweet or milk chocolate chips are standard, you can experiment. Dark chocolate chips will yield a richer, less sweet fudge. For best results, use good quality chocolate as it significantly impacts the final taste and texture.
- Q: My fudge isn't setting, what went wrong? A: This recipe is quite foolproof, but ensure you used sweetened condensed milk and not evaporated milk, which is often confused. Also, make sure it had ample time to chill in the refrigerator. If it's still too soft, it might need more time to firm up completely.
- Q: How long does this fudge last? A: Stored in an airtight container, it will stay fresh at room temperature for about a week, or in the refrigerator for up to two weeks. It also freezes beautifully for longer storage.
- Q: Can I double the recipe? A: Yes, you can double the recipe. If doing so, use a larger saucepan and pour the fudge into a 9x13-inch baking pan, also lined with parchment. The melting time may be slightly longer, but the process remains the same.