Chocolate fudge is often seen as an expensive delicacy, rarely consumed and even more rarely made at home.
This rich confection can be made at home far easier than most people realize, making it one of my favorite kinds of foods to make: something people associate with high cost that is not that way, at all.
Without further ado: my extra-simple ultra-easy
Four Ingredient Chocolate Fudge Recipe
Ingredient 1: One 11oz Can of Sweetened Condensed Milk
(I live in Taiwan)
Ingredient 2: Half Stick of Butter
Mix Together Over Low Heat, Stirring Often
As low heat as you can get. If there’s any sizzle, it’s too hot.
Ingredient 3: 4 Cups of Marshmallows
Ingredient 4: 4 Cups of Chocolate Chips
To make a different kind of fudge – white chocolate fudge, butterscotch fudge, vanilla fudge, peanut butter fudge – just use a different type of chocolate chip!
Also, do not mix in the marshmallows and chocolate chips at the same time, like you see in these pictures – first melt in the marshmallows, then the chocolate chips – if you do it like these pictures, your arms will be killing you by the end of all the stirring, and and you run the risk of the chocolate overdrying (if that does happen, just add a splash of milk and hope for the best).
Continue to Mix Over Low Heat
Do Not Stop Stirring
Do Not Stop Stirring
Once Fully Mixed, Pour Into Containers
This is why it’s a good idea to use a rubber scraper instead of something like a wooden spoon; there’s at least a half-pound of fudge left in that pot.
Cool the fudge for at least two hours in the fridge, then remove it from the containers, making it easy to cut and package.
I love Glad Press’n’Seal.
This recipe will make three pounds of chocolate fudge, for less than ten dollars and less than a half-hour of work.
1 11oz can of sweetened condensed milk
.5 stick butter
4 cups marshmallow
4 cups chocolate chips
per 3 Pound Recipe
Total Fat 279g
Saturated Fat 174g
per Quarter Pound
Total Fat 23g
Saturated Fat 14g
You can always add other things to your chocolate fudge. Chop up marshamllows (or use minis) and add them, with nuts, once the fudge is melted; stir them just enough to mix them, then immediately pour it into pans, and you have “rocky road.” Or perhaps crush and add my two ingredient English toffee.
Really, it all has to do with personal taste. No matter what, this chocolate fudge recipe can serve as the foundation for whatever fudge you want to create.
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I’m actually going to try this. My fudge always fails and it’s really frustrating. NOT easy to find chocolate chips in Taiwan! I’ve seen them at the Tianmu Carrefour a few times, though. I think I bought all of them.
I buy mine at Costco. They can currently be found near the candy up front, but they move often. You can also get really good (and large) chocolate bars at Ikea for super cheap ($28NT) but you’d need quite a few of them to make this work. Check out baking shops as a last resort; they tend to cost the most and have the most questionable quality.