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Easiest Fudge in the World

Source of Recipe


From "A Baker's Field Guide to Holiday Candy & Confections"






List of Ingredients



• 2 pounds bittersweet or semisweet chocolate, finely chopped
  
• 4 Tbsp (1/2 stick) unsalted butter, cut into pieces
  
• Two 14-ounce cans sweetened condensed milk
  
• 1 tsp vanilla extract
  






Instructions



1. Thoroughly coat all inside surfaces of a 9- x 13-inch baking pan with nonstick cooking spray.
   
   
2. Melt chocolate and butter in a double boiler or in a large bowl in the microwave, stirring until smooth. Remove from heat and stir in condensed milk and vanilla extract. The mixture should be completely smooth.
   
   
3. Scrape fudge in prepared pan. Use a rubber spatula or your fingers to coax fudge into corners and into an even layer. Refrigerate 2 hours or until firm enough to cut. Cut into 40 squares.
   
   Makes 40 large fudge squares.
   
   ...............
   
   VARIATIONS
   
   • Rocky Road Fudge:
   Add 1-1/2 cups miniature marshamallows and 1-1/2 cups chopped toasted walnuts or pecans before scraping into pan.
   
   • Chunky Fudge:
   Add 1-1/2 cups dark raisins and 1 cup chopped toasted peanuts.
   
   • Fudge x 3:
   Divide recipe in half. Use bittersweet chocolate for one half and spread in pan. Use milk chocolate for second half and spread in pan on top of first half. While still soft, scatter 1 cup miniature semisweet chocolate chips on top and press into surface with your fingers.