This fudge recipe is simple and delicious. It’s a great way to make homemade fudge without any knowledge of candy making. This fudge is famous in our family because the year I learned this shortcut, I made twenty batches of fudge and truffles while Baker’s Man was gone for a few hours. As he surveyed the boxes of fudge packed on the counter and the pans still cooling, he commented that I had been working hard. To reward me for my hard work, he took me out to dinner that night. What he didn’t realize was that all but two batches of fudge took only five minutes to make. I didn’t bother to correct his misconception, either.
This post reveals a top secret shortcut that I will share with you, but don’t tell anyone. Make them think that you spent hours working over a hot stove to make this fudge. My five minute fudge yields about two pounds of smooth, creamy, and delicious fudge. It makes a great gift for friends, neighbors, and co-workers .
Give this recipe a try and leave a comment below to let us know what you think. Thanks for visiting Patty Cake’s Pantry.
- 3 cups of semi-sweet chocolate chips (16-18 ounces by weight)
- 1 (14 oz ) can of sweetened condensed milk
- 1 pinch of salt
- ½ teaspoon of pure vanilla extract
- Line an 8 X 11, 8 X 8, or 9 X 5 inch pan with waxed paper. The smaller the pan, the thicker the fudge will be.
- Pour chocolate chips into microwave safe bowl.
- Pour can of sweetened condensed milk over the chocolate chips making sure that you scrape all of the milk into the bowl
- Stir together briefly
- Microwave for 2" at full power, (My microwave is only 1100 watts),
- Remove from microwave and stir well, checking to ensure that the chocolate is fully melted and the consistency smooth.
- If it is not smooth, return the bowl to the microwave for an additional minute or two, removing it from microwave and stirring after each 30 seconds.
- Add a hearty pinch of salt and ½ teaspoon of vanilla extract.
- Stir vigorously and pour into the paper lined pan, using the back of a spoon or a flexible spatula to smooth it out in the pan.
- Allow to come to room temperature and set up (become firm).
- Cut into 1 - 2" squares and place into an airtight container, using waxed paper between the layers.