Fool Proof Chocolate Fudge - 3 Minutes
Calories: 12
Adjust Servings Here: 20 Servings
Description
Life is too short to deny yourself the pleasures of a sweet indulgence. Take a moment to embrace the simplicity and convenience of this incredible recipe. You'll be amazed at how a mere three minutes can deliver a moment of pure bliss.
Ingredients
- 18 oz (510 g) Dark chocolate (I used 60% Callebaut Cocoa)
- 14 oz (397 g) Can of Condensed milk
- ½ cup (113 g) Unsalted butter room temperature
- 1 tsp Vanilla extract
- 1 tsp Sea salt coarse
Optional
- 1 cups (150 g) Chopped nuts walnuts, pecans, etc.
Instructions
Foolproof chocolate fudge recipe
- To begin, gather all the ingredients mentioned earlier: chocolate, sweetened condensed milk, butter, vanilla extract, and sea salt.
- Line an 8 x 8-inch square parchment-lined pan or a silicone mold. You can also create different shapes and sizes using various molds or cookie cutters for a fun twist.
Microwave chocolate fudge
- Ensure you have a microwave-safe bowl and a spatula or whisk for mixing.
- Start by placing the chocolate and butter in the microwave-safe bowl. Microwave them on high for about 30 seconds, then remove the bowl and stir it. Repeat this process until the chocolate chips and butter are completely melted and smooth. Be sure not to overheat the mixture, as it can lead to burnt chocolate.18 oz Dark chocolate, ½ cup Unsalted butter
- Next, add the sweetened condensed milk to the bowl and stir it into the melted chocolate mixture until well combined. At this point, the fudge should be glossy and thick. If you prefer a sweeter fudge, you can omit the sea salt or use a pinch of regular table salt instead.14 oz Can of Condensed milk , 1 tsp Sea salt , 1 tsp Vanilla extract
- Once the fudge mixture is well mixed, add the vanilla extract and give it a final stir. The vanilla extract adds a delightful aroma and enhances the overall flavor of the fudge. At this point, If you need to add any mix-ins like chopped nuts, marshmallows, chocolate chips, etc.1 cups Chopped nuts
- Now that your fudge mixture is ready, it’s time to transfer it to the prepared baking pan. Use a spatula to scrape the mixture.
- Finally, a sprinkle of sea salt on top of the fudge adds a burst of flavor and balances the sweetness. It adds a touch of sophistication and takes this simple treat to a whole new level. Then, allow the fudge to cool at room temperature for about an hour or until it becomes firm.
Step-by-step stovetop chocolate fudge
- Place the heatproof bowl on top of the saucepan, ensuring that the bottom of the bowl does not touch the simmering water. This setup will gently melt the chocolate and butter without direct heat.
- Add the semi-sweet chocolate and the unsalted butter to the bowl. Stir occasionally with a wooden spoon or silicone spatula until the chocolate and butter are completely melted and smooth.
- Once the chocolate and butter are fully melted, carefully remove the bowl from the double boiler (use oven mitts or a towel to protect your hands).
- Stir in the sweetened condensed milk and vanilla extract. Mix until the mixture is well combined and smooth. The fudge mixture will become thick and glossy.
- Pour the smooth fudge mixture into the prepared baking pan. Use a spatula to spread it out evenly and smooth the top.
- Sprinkle the 1/4 teaspoon of sea salt evenly over the top of the fudge. You can adjust the sea salt to your taste, adding more or less as desired.
Set the fudge
- Place the pan in the refrigerator, allow the fudge to cool, and set for at least 2-3 hours, or until it’s firm to the touch.
- Once the fudge is set, lift it out of the pan using the parchment paper overhang. Place it on a cutting board.
- Store at room temperature for a week or in the refrigerator for up to a month.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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