Easy Microwave Fudge


fudge

 

I love fudge. It’s a candy that is almost pure cream, smooth chocolate. It’s got an exquisite texture, and it’s dense- a tiny nibble of fudge feels like a huge slice of chocolate cake, and it’s rich. So very rich.
Fudge also costs nearly $15/lb around here. Now I don’t know about you, but I don’t ever pay $15/lb for anything. I’m cheap. I mean, I love fudge, but I am too cheap to pay for that.
Lucky me, I came across a fantastic two ingredient recipe for microwave fudge a long like ago. Like, freshman year of high school long time ago. Jeez that was 8 years ago. I feel old.
All my microwave fudge recipes needs is a bag of chocolate chips and a can of sweetened condensed milk. Seriously. That simple.
Okay, it needs some hardware, but it’s not finicky, promise! You’ll need a spatula, a big (ger) microwave safe bowl, a square cake pan (8X8 works best), some aluminum foil, and a church key.
Now, this easy microwave fudge recipe only uses about half to 3/4 of a can of sweetened, condensed milk. If you’re making multiple batches, keep this in mind, and always buy 1 more can thank you think you need. It makes sure that if your fudge is too firm, you can softened it a smidge, and if you don’t use the can, you’ll have one for homemade dulce de leche later.

Easy microwave Fudge: makes one 8X8 pan, 1″ thick
-1 bag chocolate chips
-1/2-3/4 can of sweetened condensed milk

-Dump your chocolate chips and half of your can of sweetened condensed milk into y our microwave safe bowl. Nuke your chocolate for 20 seconds at a time, stirring each time to check it. When it melts and smooths out (and it won’t take long, as it is almost pure sugar), check the consistency; If your spatula is struggling to cut through the melted chocolate, add more condensed milk. If you can stir easily and seems like you have a slightly heavy pancake batter, you’ve got it right. Line your 8 X 8 pan with aluminum foils ( 2 layers, crisscrossed please!), and pour in your fudge-y goodness. Refrigerate for a minimum of 4 hours, preferably overnight.

Now, don’t limit yourself to just milk chocolate. If you cruise down your local grocery’s baking aisle, you have LOTS of options to choose from. There are butterscotch chips (and man is butterscotch fudge good), white chocolate, dark chocolate, Andes mint chips, and all kinds of assorted holiday chips to choose from. You can mix in nuts or dried fruit (like dark chocolate and dried cranberries. Oh man…), or make it snazzy by adding sprinkles or drizzles of a complementing color.