Oh, Fudge! Time for Simple and Quick Chocolate Fudge

I have a few projects on the burner and somehow none of them are perfect for you guys. So I figured I’d quickly share one of my favorite fudge recipes. I’m not a candy maker, I leave that up to my friend Jenn. I’ve seen Jenn whisper the most stubborn candies into creation. It’s good to have friends that are into the same stuff as you are but remember to diversify interests within those categories. Because then you get more sweet treats and exciting and new treats to try. While Jenn is the master of confections, I do keep a standard Simple and Quick Chocolate Fudge recipe on hand for when a sweet treat is needed but you only have a few things on hand. Or when the news is terrible and you need chocolate.

Simple and Quick Chocolate Fudge Notes

I use a double boiler for this recipe. A double boiler is a pot with about 1 inch of water that has a metal or glass bowl on top. I have also used two pots of the same size stacked on top of each other. It depends on what you have. You can buy fancy double boilers, but really it can be MacGyvered easily. The idea of a double boiler is that the water boils creating steam that heats the bottom of the second layer. Inside the bowl on top is the chocolate chips, butter, and sweetened condensed milk, which are slowly melted together.

Using a double boiler is important because of the way that sugar crystals set up in fudge. Slowly melting the chocolate allows sugars to blend together with a little bit of buttery lubrication resulting in a soft but solid piece of chocolate. The time I threw everything into a pot on low heat my fudge came out terrible. Everything was wrong. Even sprinkles couldn’t save this fudge!

Don’t have the stuff to make a double boiler? Using a microwave safe bowl, put Chocolate, butter, and chips in the bowl and microwave for 3-5 minutes. Stopping it every 90 seconds to mix it together and help everything melt. Be careful, bowls get hot, and butter gets steamy.

Because this recipe is three ingredients, I suggest buying better ingredients. I’m kicking myself because I didn’t use amazing butter. I usually use a Polish Butter or European Butter with a higher milk fat percentage but all I had in the house was the brand that was slightly better than the store brand. Stock up on your favorite chocolate chip when its on sale so you don’t have to pay full price.

Don’t be surprised if there is a bit of a greasy shine to the fudge. This is normal. Its fine.

Sprinkles- Why would you question if you need sprinkles or not! Treat your self! I like putting them at the bottom of the container so when I flip them out, they’re on top. You can substitute sprinkles with nuts or chocolate chunks or any sort of edible decoration. They can also be put on top of the fudge or mixed in before it sets. Be festive!

Containers

I use two different styles of mini cupcake tins, I have a metal one and I have a silicone one. What I like about the metal one is that it holds more mini cupcakes, but I need to use mini liners with it. The Silicone cups themselves are slightly larger and I don’t have to use liners. Clean up is easy for both since. I can throw them in the dishwasher with no problem. I like using these mini cupcake tins because of portion control. Its easier to grab one and go. For the metal pan, make sure you use muffin liners, for some fudge likes to stay in these little tins.

Additionally, you can use any square or rectangle pan for this. In this batch, I used my trusty bread pan for the parts that did not fit in the silicone mini muffin tin. Spray pans like this down with cooking spray before adding sprinkles or the fudge.

Store your fudge in an airtight container. I have been known to keep some hidden in the freezer for a day when everything is terrible and I need a pick me up. Let it sit out a few minutes before biting in to it… FYI.

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