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Silky Smooth Fudge In A Flash

May 5, 2011

Fudge is a great treat for yourself, for gifting, for potlucks, for saying sorry, for celebrating… You can’t go wrong with fudge in any situation in my opinion!  Plus you can make it personal by choosing any type of chocolate and any additions you enjoy most.  Try white chocolate with cranberries and pistachios or my favorite, a rocky road version with mini marshmallows and almonds.

This fabulous (and common) fudge recipe literally takes 1 minute of prep time and 2 minutes of melting time (in the microwave).  You do have to let it sit and firm up for a few hours, but that’s it!  Ready to eat!

Keep a can of sweetened condensed milk and a bag of chocolate chips in your cupboard at all times so you will always be prepared for a chocolate craving or last minute “I forgot I was supposed to bring something for the bake sale” moment.

Save yourself some trouble and line the dish you are planning to use with wax paper or parchment or such BEFORE you start because the fudge starts setting pretty quickly and it’s easy to forget in the excitement of an oncoming dessert.


3 cups chocolate: I used a mixture of semi-sweet chocolate chips and a chopped up milk chocolate easter bunny today, but I often use dark chocolate

1/4 cup butter

1 can sweetened condensed milk

Optional: Switch it up and add any elements you want!  I often add 1 cup of mini marshmallows and 1 cup of sliced almonds.

Throw everything in a bowl.

Heat for 2 minutes to melt and stir.  The mixture will be thick and glossy.  I often do this in 30 seconds intervals, but that is only because I’ve smelt burnt chocolate before and it’s really quite awful.  Especially if it’s the last chocolate in the house.

Pour the mixture into a lined 9 x 9 glass baking dish or whatever dish you want.

Here is a rocky road version with 1 cup of mini marshmallows and 1 cup of sliced almonds stirred in just before pouring the entire mixture into the dish to set.  If you want to try this, I would suggest reserving a few of the marshmallows to place on the very top of the poured fudge for full aesthetic value.

Slice your fudge into bite sized pieces and serve.  Keep them in the fridge if you aren’t eating them right away and they will last a long time, possibly a couple weeks.  Or if you are trying to prepare for Christmas in June, you can easily keep these six months well wrapped in the freezer.

I’d be very surprised if you can keep even a secret stash of these in your freezer for that long though, smile.  Jump up.


From → Dessert

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