The path to creamy fudge used to be paved with meticulous cooking and constant beating. This practically foolproof recipe makes the road to perfect fudge a lot smoother.
This simple fudge recipe can take any number of turns depending on the mix-ins you add to it. For the best results, use no more than two mix-ins per batch, and add no more than 1 cup total of mix-ins. Be sure the ingredients are fairly dry, not sticky or wet. Mix-ins should also be sturdy enough to be stirred into the fudge without breaking apart
Line an 8-inch baking dish with a 12-inch square of foil; coat with nonstick spray.
Combine semisweet and bittersweet chocolate with condensed milk in a large saucepan over medium-low heat.
Cook until chocolate melts and mixture is smooth, stirring frequently to prevent scorching.
Off heat, stir in vanilla and any additional mix-ins (right). Spread fudge in prepared baking dish, smoothing the top.
Drizzle white chocolate over fudge, then refrigerate until firm, about 2 hours. Invert fudge onto a work surface, peel off the foil, and cut into 1-inch squares with a sharp knife.
To ensure even thickness, spread the fudge to the edges of the pan with an offset spatula or the back of a spoon.
Per 1 oz.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 4g 20%
Cholesterol 4mg 1%
Sodium 17mg 0%
Carbs 18g 6%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.