The last time I made fudge – like 20 years ago – I made a mess. The pot overflowed and spilled all over my Mom’s stove top (sorry Mom) – electric burners too, it was awful to clean up. I remember the panic as the pot of fudge came to a boil, started growing and overflowed all over the burners. I haven’t made fudge since. I like fudge, but I consider it candy and candy is just not something that I do. Sure I’ll make cookies, I’ll make cookies every weekend, but candy is not something that I can normally justify. But Valentine’s Day is right around the corner, and we all will need a sweet little treat to share with our honey.
So then I realized how incredibly easy it is to make fudge. This is almost no-brainer. Almost. You have to remember to buy the sweetened condensed milk, because if you are like me, you will not forget to by the chocolate.
I love recipes like this. Here’s the basic formula – 3 cups of chocolate, 1 can of condensed milk, some vanilla and 2 tablespoons of butter. Easy to remember right?
But here is the fun part, sweetened condensed milk comes in flavours now! And so do chocolate chips. Change up the milk or change up the chips. See the possibilities now?
I used Dulce de leche sweetened condensed milk for this batch. This gave the fudge a rich, caramel flavour. I’ve also used coffee flavoured chocolate chips for a Mocha fudge (1 cup coffee chocolate chips + 2 cups semi-sweet). Try peanut butter chips, or mint chocolate. Just stick with the basic ratios. You can add up to 1 cup of add-ins: pecans, dried fruit, candy pieces maybe. Of course if you are a purist – just chocolate.
For this batch – rich dulce de leche with pecans and dark chocolate.
Here is the easy part. Get a pot of water simmering over medium-low heat. Place a glass or metal bowl over top of the simmering water with all the ingredients (except the nuts) and stir until melted. The bowl should not touch the water, just hover above it. Best if the bowl fits over the pot of simmering water without letting steam spill into the bowl of chocolate. Stir until the mixture is creamy and smooth then poor into the prepared pan. Stick it in the fridge and it will firm up and be easy to slice and cut up.
PS – did you know this stuff is gluten-free?
- 1 can Dulce de Leche sweetened condensed milk
- 1 teaspoon vanilla
- 3 cups chocolate chips
- 2 tablespoons of butter
- 1 cup chopped pecans, optional
- Line a 9-inch square pan with plastic wrap. I used two layers of plastic wrap. Press it firmly all around the pan and be sure to cover all sides. Leave enough of an overhang to use as a handle to pull the firm fudge out of the pan later.
- Heat the condensed milk, chocolate chips, butter, and vanilla in a double boiler over simmering water. Stir until the chocolate is melted and mixture is smooth. Remove from the heat. Stir in nuts, reserving a about ¼ cup for the top.
- Pour into the prepared pan, top with the remaining nuts, and refrigerate for several hours, until firm. Remove fudge from pan, cut into small bite sized squares. Will keep refrigerated for several days. Frozen for