NO COOKING THIS FUDGE, NO THERMOMETER either! This is SUPER FAST and the EASIEST fudge I have ever made. You will see this popular recipe with slight variations everywhere!
I have several fudge recipes I love, but they can be tricky to prevent a grainy texture and they have to be made just right! All candy making has to be very precise!
Well, I was skeptical about this one made in 5 minutes, with no marshmallows, no marshmallow crème, no evaporated milk, no corn syrup, just condensed milk. WOW! This is great!! It comes out creamy and no grainy problems whatsoever. Glad I tried it!
My version here is based on Emmymade, and she has it on her website with a video too. In my slideshow I added walnuts to half the recipe this time. I left half the batch plain with just sprinkles on top. To the other half of the mixture, I added chopped walnuts to the batter and on top.
You can use other kinds of chocolate besides bittersweet. Use a semi-sweet chocolate, or milk chocolate, or a combination. You can use the chocolate chips or the chocolate baking bars.
Don’t skip the little bit of salt! Chefs claim it adds to the sweetness and some chefs say it balances or counteracts the sweetness. Whichever way it is, it enhances the chocolate!
Check out my special parchment paper trick in the slideshow. There is an easy way to fit parchment paper to a loaf pan that I like. It works perfectly for this recipe!
The parchment paper flaps make removing the whole block of fudge from the loaf pan a breeze! You don’t have to use the parchment paper though if you don’t have it. You can just butter the pan and turn the fudge out after it has chilled.
This fudge to die for! It is SO CREAMY! You will find it irresistible! Bill approves this with 5 stars plus! I think of him as a #1 connoisseur of fudge so I value his opinion! And I love it too!
The only thing to remember is you have to store it in the refrigerator, covered. It lasts for 2 weeks. And this is not the type fudge you can mail to someone. It needs to be stored chilled. You can leave it out at room temperature for a few hours, but then put it back to chill.
I put mine in a covered tin. I love it cold from the fridge!
See how easy it is to make in the slideshow below.
- 14 ounces bittersweet chocolate 60% cacao, chips or baking bar
- 14 ounces condensed milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- ½ cups walnuts chopped (optional)
- Grease or spray a 9×5-inch loaf pan. Line it with parchment paper, leaving extra flaps of parchment paper on the two long sides for easy removal later.
- Put the chocolate into a large, microwaveable-safe bowl. Microwave the chocolate on high at 30-second intervals, stirring in between until the chocolate is melted. It will be 2 minutes total.
- Stir in the condensed milk, salt, and vanilla extract.
- Pour the mixture into the prepared pan, smoothing the top.
- (If you are using the optional chopped nuts, just stir the nuts into the mixture before pouring it into the pan. I like to do half plain, and half with walnuts.)
- Optional: Decorate the top if you wish. Lightly press down any topping you add.
- Cover the fudge and chill it in the refrigerator for 1-2 hours or until firm.
- Use the extra flaps of parchment paper to transfer the fudge to a cutting board. Use a heavy, sharp knife to cut the fudge into 18 squares.
- Store the fudge in an air-tight container for 1-2 weeks.