No-Fail Fudge

Desserts

No-Fail Fudge

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.

Makes

About 2 lb.

Total Time

20 minutes + chilling

Print Recipe

Share Recipe

Ingredients

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

Instructions

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.

To ensure even thickness, spread the fudge to the edges of the pan with an offset spatula or the back of a spoon.

Nutritional Facts

Nutritional Facts

Per 1 oz.

Calories: 132

% Daily Value*

Total Fat 7g 10%

Saturated Fat 4g 20%

Cholesterol 4mg 1%

Sodium 17mg 0%

Carbs 18g 6%

Fiber 1g 4%

Protein 2g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!

Subscribe!