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Quick and Easy Chocolate Fudge
It really doesn’t get any easier than this quick and Easy Chocolate Fudge. In fact, I bet if you show your kids how to make it, you’ll never have to do it again. They’ll love the special treat and gain experience and confidence in the kitchen. This is one of many things my kids started making when they were just little bitty kiddos.
Of course, fudge is always delicious, but it’s also perfect for holiday gatherings, gift giving, or even as a yummy treat to have on hand when you just need a satisfying nibble of something rich and decadent. Let’s face it, we all have those moments — don’t we? I know I sure do!
What You’ll Need for Easy Chocolate Fudge
- chocolate chips
- sweetened condensed milk
- finishing salt, optional
You can easily add some extras to make a special holiday treat. For example, we love the wonderful flavor and look of a festive Peppermint Chocolate Fudge. Still super easy, and perfect for Christmas dessert trays or packaged up for a beautiful gift presentation (paid link).
For Chocolate Peppermint Fudge:
Make a double batch of our famous (at least in my family) Easy Chocolate Fudge. Put all of the fudge mixture in the prepared 8″ x 8″ square pan. Put about 6 mini peppermint candy canes (or a similar amount of whatever hard peppermint candy you have on hand) in a zip top bag and roughly crush with a rolling pin or the flat side of a meat mallet. Sprinkle peppermint chunks on top of the fudge. Refrigerate until firm, then cut with a long, thin knife.
Other Fudge Variations:
- Substitute semi-sweet chocolate chips for milk chocolate, be careful to not overheat the chips.
- Make double-decker fudge, using any combination of two different types of chips. Peanut butter, dark chocolate, etc.
- Add garnishes or stir-ins. Nuts, chopped cherries, mini M&Ms, mini marshmallows, etc. Get creative and make fudge to fit any holiday or season.
How to Store Fudge:
I live in Florida, so I store almost everything in the refrigerator or freezer. I typically make a few batches shortly after Thanksgiving and store it, pre-cut, in a zip top bag in my freezer. It keeps wonderfully, and it only takes a few minutes to bring it to room temperature; ready for serving. The nice thing is, I can make a few different types of fudge and put out a variety without any trouble.
- 3 cups milk chocolate chips, or semi-sweet
- 1 can sweetened condensed milk, 14 oz.
- finishing salt, optional
- Prepare an 8" x 8" square pan by lining it with foil, then lightly coat the foil with a nonstick spray.
- Place the milk chocolate chips in a medium size glass, microwave-safe bowl. Pour the sweetened condensed milk over the chips, and stir to coat.
- Microwave on high for 1 minute. Stir to combine; it should be a very smooth consistency. If the chocolate chips aren't completely melted, give them a few more seconds in the microwave, and stir again.
- Pour the fudge mixture into the prepared pan. Smooth top as much as possible. Let the fudge cool until set. Sprinkle with a little finishing salt, if desired.