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Let the fudge set at room temperature (covered) for at least four hours. Continue to stir until the chocolate is completely melted and the mixture is smooth and shiny.After the chocolate has mostly melted, stir in the vanilla extract. Stir consistently while the chocolate melts.Place the sauce pan on the stove top over low heat. Combine the chocolate chips and sweetened condensed milk in a small sauce pan.Because of how few ingredients there are, you want the low and even heat of the stove top. While a lot of my fudge recipes are made using the microwave, I encourage you to make this on the stovetop. This is another ingredient that I wouldn’t skimp on. Vanilla Extract: Pure vanilla extract adds a perfect layer of flavor here.I do not recommend using store brand sweetened condensed milk. If you do deviate from Eagle, I suggest another name brand like Carnation. Sweetened Condensed Milk: Not only do I think that Eagle Brand works best here, I will go so far as to say that if you use another brand it won’t work out as well.While this works with all brands of chocolate, you might want to get a higher end chocolate for the best quality and taste. Chocolate Chips: You can use either milk chocolate or semi-sweet, it is just a matter of preference.For the full measurements, scroll to the bottom of the post or click “jump to the recipe” above the first photo. It’s like the cheater’s fudge, and I’m all about it. You only need three ingredients to make this fudge recipe. Your friends and family will thank you! Ingredients for Easy Fudge Make this fudge anytime you need a quick treat to set out at a party or to gift. With just three ingredients there is a lot you can do with this.īut the foundation fudge recipe is just as delicious. I have been making spins on this Easy Fudge Recipe for years! It is one of my favorite recipes to twist up because the possibilities are endless. (How lucky am I to have a job where I get to live in my happy space?!)Īnd as we get near the end of this parade of goodies – treats that are fun to make, and perfect to give – I needed to include an easy chocolate fudge recipe. Freeze for up to a month and thaw in the fridge.I have been working away in my kitchen, whipping up treats while listening to Christmas music for weeks now! It is my happy space this time of year. To freeze: Wrap the fully set fudge in plastic wrap and then transfer it to a freezer storage bag. Storing: The fudge will keep at room temperature for about a week, or for 2 to 3 weeks refrigerated. The texture and flavor of fudge vastly improves as it sets and cools.Don't use bittersweet chocolate in this recipe, because it has too many dry cacao solids for the fudge to properly form (if you do use it, you may need to employ the trick just above).If your fudge looks grainy, greasy, or separated in the pot, you can fix it by dribbling in heavy cream or evaporated milk and stirring over low heat until the fudge is smooth and unified.Add crushed pretzel sticks, crumbled shortbread, or crumbled biscotti.Use peanut butter chips or white chips instead of chocolate chips.Swap the vanilla extract for almond, reducing it to 1/4 teaspoon.Swap half brown sugar and use pecans (tastes like butter pecan fudge!).Swap in pecans or another nut of your choice.Swap the marshmallow cream for 7 ounces of plain marshmallows.Over the years, so many of you have made this recipe and shared your variations with us.