Delicious Homemade Fudge
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- 1 (8x8) Baking Dish
- Cooking Spray
- Parchment paper
- Medium Saucepan
- Silicone spatula
- Cutting Board
- Sharp knife
Ingredients
- 14 oz Sweetened condensed milk (approx. 1¾ cup)
- 2 Tbsp Salted Butter
- 1 tsp Vanilla extract
- 2 cups Dark chocolate chips
- 1 cup Semi-sweet chocolate chips
Garnish (optional)
- Coarse salt
Instructions
- Line an 8x8 inch baking dish with parchment paper. I like to make 2 long strips and set them in a cross-shape, making sure that all the sides poke out from the pan for ease of removal after the fudge has set. Then, spray the paper and pan with a very light coating of cooking spray.
- To a medium-sized saucepan on MEDIUM-LOW heat, add 14 oz Sweetened condensed milk, 2 Tbsp Salted Butter, and 1 tsp Vanilla extract.
- Stir until the butter melts, and then add the 2 cups Dark chocolate chips and 1 cup Semi-sweet chocolate chips. Continue stirring until the chocolate chips have melted. Then, add in whatever optional add-ins you desire.
- Pour the warm mixture into your prepared baking dish. Sprinkle the Coarse salt on top.
- Let the fudge cool in the refrigerator for 4 hours, or until the fudge is firm.
- Using the overlaps of parchment paper, pull the fudge from the pan and onto a cutting board. Use a sharp knife to cut the fudge into pieces.
Storage
- Keep this fudge in an air-tight container in the refrigerator for up to a week, or in the freezer for up to three months.