Prep 15 mins
Cook 3 hrs
I got this recipe back in 4th grade when everyone had to bring in a recipe to share. No wonder someone brought this one! It's so easy a 4th-grader could make it, and it's rich and delicious. Excellent for gift giving (if you can give it up!).
- 12 ounces semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 1 1⁄2 teaspoons vanilla
- 1⁄8 teaspoon salt
- In a medium saucepan, melt the chocolate chips and sweetened condensed milk over medium heat, stirring constantly until the mixture is homogeneous and lump-free.
- Turn off the heat.
- Add the vanilla and salt and stir until they, too, are fully incorporated.
- Pour the mixture into an 8" by 8" baking pan lined with waxed paper and smooth the mixture so it is evenly distributed across the pan.
- Cover the pan with aluminum foil and refrigerate the fudge for two to three hours, or until firm.
- Using a sharp, serrated knife, slice the fudge into 49 pieces, then pull it from the wazed paper.
- Enjoy! (Store the extras in an airtight container.).
I turned this fudge into truffles by forming the pieces into circles, and rolling some in crushed walnuts and some in cocoa. They were the hit of our party!
This is my husband's favorite fudge. It's so easy and never fails. I use a double boiler so it won't burn. Really can't go wrong with it.
This classic is easy enough for a child to make and absolutely delicious. I think it tastes much better than the marshmallow fudge and lends itself to many variations. I do it in the microwave on low power in short bursts so that the chocolate doesn't scorch. I used the fat-free condensed milk once to make it for some heart patients at church and they were very grateful to get a fudge they could eat.