Easy Chocolate Fudge

Every year at the bakery I work a catered event in Maine at a girl’s summer camp where I make a whole lot of fudge. The girls love it and I do too. I love making different flavors and seeing what will be their favorite flavor that year. Last year it was S’mores flavor where I mixed in graham cracker chunks and marshmallows. Other years Chocolate Caramel has been a hit (I stir in homemade salted caramel sauce).

Years ago I used to make fudge the “old fashioned” way where I stirred a scary pot of cream and sugar until it reached soft ball stage, and then mixed it into the chocolate. The risk of getting a nasty burn is real when those hot bubbles get popping, so when I switched to using condensed milk it was SO much easier and quicker.

Recently I did a Facebook LIVE video for the Girl Scouts of the Green and White Mountains demonstrating how to make a home version of this fudge recipe. Watch it here: https://www.facebook.com/GSGWM/videos/2754912681394671/

HOME VERSION:

Ingredients:

3C Chocolate Chips (I prefer Semi or Bittersweet)

1C Sweetened Condensed Milk

1T Vanilla extract

1/2t Salt

Method:

-Line an 8″x8″ pan with parchment paper, and spray the paper with pan spray

-Melt the chocolate chips over a double boiler. (You can do this in a microwave too, but be sure to only heat them for 30 seconds at a time to avoid burning)

-Heat the sweetened condensed milk. You can do this in a microwave, I heat it for 1 minute, then in 30 second intervals after that. You can heat it on the stovetop too but you would have to stir the milk constantly to be sure it doesn’t burn.

-Add the hot condensed milk to the melted chocolate

-Add the vanilla extract and salt

-Stir the mixture until it loses its shine and becomes thick to mix

-Pour the mixture into the prepared pan and push it into the pan to even out the top

-Cover the surface with plastic wrap or waxed paper

-Chill for 3 hours or overnight

Fudge can be stored in the refrigerator for a week or two if it is well wrapped. The fudge can be stored in the freezer for up to three months.

If you like you can make endless variations! Stir in nuts while the mixture is hot, or press in your favorite candy like peanut butter cups, Oreos, or M&M’s.

PROFESSIONAL VERSION:

5-9 Chocolate Chips

4-5 Condensed Milk

2T vanilla Extract

1 1/2t salt

Line a half sheet pan with parchment and spray with pan spray.

Melt the chocolate chips over a double boiler.

Pour into a 20 quart mixer fitted with a paddle

Heat the condensed milk, vanilla, and salt in a saucepan – stirring constantly – until hot (almost boiling)

Pour the condensed milk mixture over the chocolate and mix with a paddle until smooth and thick. Stir in mix-ins if using.

Pour the mixture into the prepared pan and quickly spread with an offset spatula. Add toppings if you ate choosing to.

Top with plastic wrap and chill overnight.

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