To make this recipe you’ll need:
Chocolate: you may use semi-sweet chocolate or dark chocolate. If you want milk chocolate fudge, I suggest using a combination of milk and semi-sweet, so that it’s not overly sweet. But this is up to you! You could also use semi-sweet chocolate chips, but I suggest sticking to high-quality chocolate if possible.
Sweetened Condensed Milk: I love eagle brand! Unfortunately I do not have a substitution for this ingredient.
Butter: unsalted or salted will work.
Salt: to balance out the sweetness! Don’t skip it.
And vanilla extract: which enhances all of the other flavors.
You can also add in a 1/2 cup of chopped nuts! Stir in the nuts and vanilla at the same time, if using.
This is what I like to call “shortcut fudge”, because the method doesn’t require a candy thermometer or tons of stirring. Instead the method is super simple and straightforward. You’ll simply combine the chocolate chips, butter, and condensed milk into a large heatproof glass bowl. Then place the bowl over a large bowl of gently simmering water. Essentially you’re making a double-boiler.
Once the chocolate and butter have completely melted, you’ll remove it from heat and stir in the vanilla.
The mixture will be very thick! Use a strong spatula to scrape the fudge mixture into the prepared pan and smooth the top.
You’ll need to place the fudge in the fridge for at least 2 hours! During this time the fudge will set. Once set, simply cut into small squares and serve!