Recipe by Chef Acosta
If you like fudge and you like easy, this is the recipe for you! My grandma used to give this to us for Christmas served in circular tins, separated by wax paper. I prefer plain chocolate fudge, but have been known to insert some Andes mints in here or there. I went through a phase in high school where I made this almost bi-weekly.
Top Review by VickyJ
Hello there, Chef Acosta! I made your fudge today for Fall PAC, 2008! It was wonderful. I did have to put it in the fridge to set, because I was cooking other things, and it was rather warm in there. I set the Andes candies on top, and it made for a really delicious chocolate treat. I left out a few pieces for a nice indulgence, later, after dinner. The rest went in the freezer. I going to take out a few pieces each day to put in lunches for the both of us. Thank you so much for the easy recipe
- 3 tablespoons salted butter
- 12 ounces semi-sweet chocolate chips (I use Nestle)
- 1 (12 ounce) can sweetened condensed milk (I use Eagle brand)
- 1 teaspoon vanilla
- 10 chocolate-covered mint candies (I use Andes brand) (optional)
Directions See How It's Made
- Spray a large bread pan (or two small bread pans) with a non-stick spray. Also, prepare a double boiler by getting the water boiling. Also, this is a recipe which requires constant stirring, so have a spoon handy!
- In the double boiler, add the butter, vanilla and sweetened condensed milk and melt together. Note: if you don't have a double boiler, create a makeshift one by boiling water in a pot and placing another similar-sized pot over it. It keeps you from burning the chocolate by providing an even heat source.
- Once the mixture is blended and easy to stir, add the chocolate chips, stirring constantly.
- Stir until the mixture is glossy and well blended with no chunks.
- Pour into the prepared bread pan(s). If desired, insert Andes chocolate mints throughout the fudge by pushing it into the top. Let cool completely before serving. (Don't put into the refrigerator to cool either.) Enjoy!