Fudge is one of those sweets that I’ve always enjoyed but never took the time to make. I remember going to a friend’s apartment during college and listening to her tell me that it’s super easy to make (she had made a batch for us to munch on). Although that statement always stuck with me, I didn’t take action on it until many, many years later. Like 15 years, but who’s counting?
This holiday season, I saw a bunch of fudge recipes pop up in an online fudge round-up. I wanted my first attempt at fudge to be an easy, dummy-proof version with no requirements of using a candy thermometer (I have had several failed attempts at peanut brittle, which could be a post all on its own. And in case you’re wondering, I still have not been successful with peanut brittle).
The fudge recipe below is simpler than I could ever have imagined. It takes just four ingredients and one saucepan to put this one together. Now that I’ve created the simple version of fudge, I may just venture out and try some additional flavors. Only this time, it won’t be years until I try making fudge again!
Merry Christmas and happy holidays, everyone!
- 3 cups semisweet chocolate chips
- 1 14-ounce can sweetened condensed milk
- 1/4 teaspoon sea salt
- 2 teaspoon pure vanilla extract
- Line a square 8” baking pan with wax paper or parchment paper.
- In a pot, over low heat, add the chocolate chips, sweetened condensed milk and the sea salt. Melt, stirring often with a large wooden spoon.
- Once all is well blended, remove from the heat and add the vanilla. Pour into the wax paper lined baking pan and spread evenly with the back of the wooden spoon.
- Refrigerate for 3-4 hours until firm.