Reposted from December 2012 because Christmas is almost upon us, and I don’t know about you, but I need something to be ridiculously simple right now.
Do you already know about this fudge recipe? Do you? Because, if so, you should not have been keeping it to yourself all these years. I cannot even believe the amount of time I spent standing over a stove waiting for marshmallows to melt, you guys. That’s time I’ll never get back.
OK, here’s the deal. This recipe was originally created by Eagle Brand or Kraft or some company like that. I don’t know for sure; the internet’s a murky pit of unconfirmed rumors. All I can tell you is that my mom-in-law let me in on the Great Fudge Secret after I told her I didn’t believe she made her fudge in less than 10 minutes of hands-on time.
“Impossible!” I said. “Everyone knows the major ingredients in fudge are time and danger, stirring pots of bubbling fat and boiling sugar over fire while dozens of tiny children play with balls and Legos and Hot Wheels underfoot. It’s tradition, Judy. Practically one of the doctrines of the Christian faith.”
And Judy said, “Nuh uh.” (Which is a total lie. My mom-in-law has never, to my knowledge, said “nuh uh” because she’s classy. But she meant “nuh uh” in her heart.)
And I said, “Prove it.”
And then she did.
Now, I’ve looked online for this recipe because I was just going to link you to it on Facebook — you know, a quick “hey, check this out” — but every one I found makes this harder on you than necessary. And can I just say? We’re moms. We do not always have time for double boilers or myriad ingredients. We need some things, sometimes, to just be easy, and since that easy thing apparently can’t be communication with our husbands or acquiring self-raising children, I give you:
Easy Peasy 2-Ingredient Fudge
Here’s what you need:
- 3 cups (510 g) chocolate chips
- 14 oz (396 g) sweetened condensed milk
And here are some optional ingredients (select some or none but not all ’cause ew) :
- 1 T. vanilla
- Crushed candy canes
- 1 T. booze, like bourbon or rum or peppermint schnapps
- Whatever sounds delicious
Step 1: Combine chocolate chips and sweetened condensed milk into a microwave-safe bowl.
Step 2: Microwave until chocolate chips are melted. I microwave on high for one minute, stir, microwave on high for 30 seconds, and stir. When it all stirs smoothly together, it’s done.
If you want to add other ingredients, now’s your chance. Feel free to throw in vanilla, peppermint oil (see below), nuts, candy cane bits, sprinkles or booze. Check your cupboards and add whatever looks yummy. One note on liquids, though… don’t add more than 1 tablespoon of those, ’cause you don’t want to change the consistency of the fudge too much and prevent it from setting. Serve the fudge with a sidecar of bourbon, is what I’m saying.
Step 3: Pour into a greased 9×9 pan. Embellish if you must.
What do you want me to say about this? I was feeling very Better Homes and Gardens today. Or Family Fun magazine. It happens sometimes, and then I try to love myself and not feel ashamed. Kind of like when I secretly think that Snuggies look awesome.
Let it set in the fridge for one hour.
Cut and serve.
And that’s it, folks. The easiest peasiest fudge on the planet.
Easy Peasy 2-Ingredient Fudge:
the faster, more boring directions
- Combine 3 cups (510 g) chocolate chips and 14 oz (396 g) sweetened condensed milk in a microwave-safe bowl.
- Microwave ’til melty (1-2 minutes) and stir ’til smooth. Add other ingredients if you insist on making this complicated.
- Pour into a greased 9×9 dish. Let it set for 1 hour in the fridge.
- Cut and serve.
Today is Day 3 of 7(+) Giveaways!
I invited the 5 Kids Blog advertisers (see the column to your right) to join me for 7 (or more!) days of giveaways. CHECK BACK for a NEW GIVEAWAY EVERY DAY.
Today, Aliesha of Aliesha’s Oils is giving away a bottle of doTerra Certified Pure Therapeutic Grade Essential Peppermint Oil.
Peppermint oil is used for headache, fever, heartburn, varicose veins, bad breath, and nausea, and it’s completely safe to take while pregnant.
It’s also ideal for cooking; just add a couple drops to your favorite fudge recipe and VOILA! Mint fudge!
This giveaway is now closed. Congratulations, Tina!
TO ENTER: Leave a comment on this blog post by 11:59pm (Pacific Time) on Tuesday, December 17th. One entry per person, please. A winner will be selected using a random number generator and posted on Wednesday. This giveaway is open to international participants. International shipping provided by me.
Note: The 5 Kids Blog advertisers provided no additional compensation for these giveaways. Aliesha is paying for the cost of the giveaway and U.S. shipping. She paid me for her ad only, and this just seemed like a fun way to work together for your benefit. OK? OK.
Do tell, friends: what’s your go-to recipe during the holidays? The food you always make because you can count on it. Or the food your family insists on having. Is it an elaborate Beef Wellington? Or Kraft Mac & Cheese? Your grandma’s famous apple strudel? Or Breyer’s ice cream straight from the carton? We’re not judgers. You can tell us. And you can link us up to recipes, too!
If you’re in the market for other simple, delicious recipes, check these out:
- Easy Peasy FAST Homemade Cinnamon Rolls — yep, from scratch to table in 1 hour and 15 minutes. Like a Christmas miracle.
- Easy Peasy FAST Homemade Bread
- Super Duper Uber Cheater Pants Cookies
- Easy Peasy Apple Cake – or substitute other fruit. A fun, quick holiday treat.
- Or, for the full list of Five Kids Blog Recipes, click here.
70 responses to “Easy Peasy 2-Ingredient Fudge (and Day 3 of 7+ Giveaways)”
I found this recipe in a booklet that I got in the mail from either Carnation or Eagle brand condensed milk. By far the best fudge EVER. The recipe called for peanut butter chips and chocolate chips. You use the peanut butter ones in the fudge and the chocolate (dark chocolate is my favorite but my hubby prefers white chocolate on his.) After you make the fudge you just melt the chocolate and pour it over the top of the fudge. A great take on a classic!
hey Bethie – your fudge recipe is my go-to for a few years now (and counting)! 🙂 Merry Christmas, friend!
I made 4 ingredient fudge at the weekend and my sister who was visiting was impressed but said she’d heard of a simpler recipe you could do in the microwave. I was skeptical as I thought it had to boil for the right amount of time to go fudgy. When I saw yours I shared it with her as it’s even more simple than the one she found – she has now made it and says that with the addition of a tablespoon of whisky it’s “beyond immense”. So there you go – thanks Beth!
I am so making that fudge! Thank you Beth, for your wit, your humor, your willingness to share, and for being such a decent human being. Merry Christmas!
What a great give away! I just bought my very first bottle of eo recently, lavender, and would love to try another and get in deeper!
I’d comment on the fudge but I don’t eat chocolate, which my mom says makes me not a real woman but that’s another story.
That is a fudge recipe that I can use! Easy AND fast! Thank you!
I might just have to try this. Thanks, Beth, for your awesomeness.
Why do people tend to only make fudge at Christmas? It should be given year-round status. 🙂
Peppermint + fudge = winning combo
I keep seeing fudge recipes I want to try. I don’t think I’ve ever actually made fudge! Here’s the one my 92-year-old grandfather swears by:
MRS. SOMEBODY’S FUDGE
3 CUPS SUGAR
1/4 LB. BUTTER
1/2 LB. MARSHMALLOWS
1 CUP EVAPORATED MILK
1 TSP. VANILLA
12 OZ. PKG SEMI-SWEET CHOCOLATE BITS
1/2 TO 1 CUP ALMONDS, CHOPPED (OPTIONAL)
Combine the first 4 items; sugar, margarine, marshmallows, and milk
in.a heavy cooking pot. Cook over slow heat, stirring constantly, until
the four ingredients are dissolved, and homogenous, not allowing it to boil.
Increase the heat a little to cause mixture to boil.
Start to time the cooking time as boiling starts. Allow mixture to boil
slowly for 5 to 6 minutes, while still stirring constantly. Note that
the color has changed from the margarine yellow to a light tan, and
that the mixture has lost its fluffy consistency and is now more dense.
Remove from heat and stir in chocolate bits and vanilla (and almonds, if using). Chocolate bits must be completely dissolved, and the mixture a smooth dark texture. Stir in nuts and, as the candy starts to harden, pour it into a
buttered dish or pan.
Score the surface of the candy before it becomes hard in order to
facilitate cutting it later on. Keep the finished candy covered so
that it doesn’t dry out, but remains smooth and creamy.
HINTS: A heavy pan is best because it will minimize burning of the
mixture. A few brown specks of burned mixture (caramel) may appear during cooking but they will eventually dissolve with no adverse effects. Stir the mixture constantly while cooking.
Use SEMI-SWEET chocolate, NOT milk chocolate.
Use 1 CUP of evaporated milk, NOT 1 can of milk.
Use fresh marshmallows, large ones will dissolve faster.
Do you think this would work with a bar if chocolate instead of chips? Don’t honk they’re as result available in the UK… But I still want to participate in the yumminess!
Yes, but you may want to grate/shred/chop the bar before microwaving!
Don’t think they’re as readily available – don’t know what all the honking was about. Oops.
I have a similar easyfudge recipe–2 cups chocolate chips, 1 can of chocolate frosting–microwave and stir until smooth, add a bit of flavor extract if desired I usually add peppermint and some crushed candy canes, so it looks fancy 🙂
Fudge sounds yummy and easy! And ooh I want to try it with the peppermint!
Simple indeed. Yummm fudge.
I just made this but I substituted a cup of nutella for 1 1/2 cups of chips and threw some coarse salt on top. Yum! The family gave it a 10/10! I love mint fudge – that will have to be next.
Merry Christmas to me!