Foolproof fudge is an easy to make, soft chocolate fudge candy that is perfect for the holiday season.
Foolproof Fudge
Foolproof fudge, as the name suggests is a much easier version of fudge to make than a traditional fudge recipe. Traditional fudge recipes usually contain some type of milk or cream, sugar and butter that is cooked until the sugar begins to crystalize; then other ingredients including marshmallows or marshmallow creme are added with chocolate and other flavorings. However, if the sugar is overcooked, it crystallizes too much and the fudge can turn out hard, or crumbly.
My grandpa used to be the fudge maker in our family and his recipe was very old-fashioned: no marshmallow creme or sweetened condensed milk was used. Old-fashioned versions like his are often difficult to make, since you have to get the sugar cooked to the exact right temperature for it to turn out: no less, or it won’t set up, but no more or it will turn out crumbly.
This specific recipe is foolproof, since it doesn’t contain all of the traditional fudge ingredients or the same cooking process that can often lead to your fudge not turning out right. This fudge stays soft and is cooked for less than 5 minutes and freezes well, so you can make this holiday treat ahead of the busy holiday season.
How to Make This Recipe
This foolproof fudge couldn’t be easier to make – the longest part of this recipe is allowing it to set up!
Ingredients
- Good quality chocolate or chocolate baking pieces (I like Ghirardelli or Guittard)
- Sweetened condensed milk
- Unsalted butter
- Salt
- Vanilla extract
- Chopped nuts – optional (I like to use walnuts, pecans or almonds for this recipe)
To make this foolproof fudge, the chocolate is combined with sweetened condensed milk, butter and a pinch of salt in a small saucepan. It is melted over low-medium heat and stirred until smooth, which usually takes less than five minutes; once melted, the vanilla extract and chopped nuts are added. The fudge is then spread into a lined 8″x8″ pan and allowed to sit until it sets, around 2 hours. That’s it! This fudge is a great recipe to make ahead – leaving you with more time during the busy holiday season. See tips below on how to store this foolproof fudge.
Tips for Foolproof Fudge
- Use a good quality chocolate for this recipe. I like Ghirardelli or Guittard; you can substitute white chocolate in place of the chocolate in this recipe.
- Fudge will freeze up to 3 months.
- Store fudge in an airtight container in the refrigerator, up to 3 weeks.
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Foolproof Fudge
Equipment
- small sized saucepan
- standard 8" x 8" baking pan
- aluminum foil
Ingredients
- 2 cups good quality semi-sweet or milk chocolate, chopped
- 1 14oz can sweetened condensed milk
- 1 Tablespoon unsalted butter
- pinch of salt
- 1 teaspoon vanilla extract
- 1/4 cup toasted nuts, chopped (optional)
Instructions
- Line a standard 8" x 8" pan with aluminum foil.
- In a small sized saucepan, combine the chopped 2 cups good quality semi-sweet or milk chocolate, 1 14oz can sweetened condensed milk, 1 Tablespoon unsalted butter and pinch of salt.
- Heat over medium-low heat, stirring constantly until the chocolate has melted and the mixture is smooth.
- Remove from heat; stir in 1 teaspoon vanilla extract and 1/4 cup toasted nuts, chopped .
- Pour into prepared pan. Allow to set at least 2 hours before cutting into small pieces.
Notes
- Use a good quality chocolate for this recipe. I like Ghirardelli or Guittard; you can substitute white chocolate in place of the chocolate in this recipe.
- Fudge will freeze up to 3 months.
- Store fudge in an airtight container in the refrigerator, up to 3 weeks.