Chocolate Fudge…the easy way!
Ingredients
· 3 cups of dark chocolate chips or light brown Chocolate Chips
· 1 can of sweetened condensed milk – 14 ounces
· 2 tablespoons of unsalted butter
· 1/4 teaspoon of table salt
· 1 teaspoon of vanilla extract
Put All of the Ingredients in a Saucepan Except Vanilla
Put 3 cups of light or dark chocolate chips together with 1 can (14 ounces) of sweetened condensed milk, 2 tablespoons of unsalted butter, and 1/4 teaspoon of table salt in a medium-sized heavy saucepan
Cook Over Medium Heat
Put the saucepan with the light or dark chocolate chips, sweetened condensed milk, unsalted butter, and table salt on the burner and cook on medium heat, stirring constantly. Cook the chocolate mixture until melted and smooth. This should take about 7 to 10 minutes or so, give or take a few.
After the chocolate mixture has melted, remove the saucepan from the burner and turn off the heat. Set the saucepan on a pot holder.
Important: Do not leave this mixture on the stove and walk away from it. If you don’t stay by the stove and continue to stir the mixture on the bottom of the saucepan until it is melted, it can scorch. This means it will stick to the bottom of the pot and then burn. It doesn’t take very long to melt so you won’t be at the stove for too long.
Add the Vanilla Extract
While the saucepan is sitting on the pot holder, measure 1 teaspoon of vanilla extract with a measuring spoon and add it to the melted chocolate mixture. Thoroughly stir the vanilla extract together with the chocolate fudge mixture.
Pour the Chocolate Fudge into a Prepared Pan
The chocolate fudge mixture is ready to go into a pan so it can cool and set up. To prepare a pan, use an 8×8 inch square pan and put parchment paper in it. The parchment paper helps to remove the fudge from the pan easier. After putting the parchment down, then pour the chocolate fudge mixture into the prepared pan.
Spread it out evenly all around the pan. A spatula works best to spread the mixture around, but you can use a regular spoon, wooden spoon, knife, or whatever you have.
Cool at Room Temperature
Let the light or dark chocolate fudge cool at room temperature for about 1 to 2 hours or so before removing the parchment paper and cutting it into squares.
Let fudge mixture cool for about 1 to 2 hours before cutting.
Remove the Parchment Paper
After the fudge has cooled and set, remove the parchment paper. The parchment paper should peel off the fudge very easily, then discard the parchment paper into the trash can. You can leave the fudge on the countertop for a couple of weeks. Place some aluminum foil or plastic wrap around the top of the pan to cover the fudge while it is sitting on the countertop.
Cut into Squares if You Prefer
This light or dark chocolate fudge is sweet and rich in flavor, so cut small squares because of that. Cut the fudge with a sharp knife into 1×1-inch squares. You can cut them into any size you like, but one-inch squares get the job done! It doesn’t take much to satisfy the sweet tooth.
