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Easy Decadent Chocolate Fudge Recipe

Updated on December 23, 2011

A Quest for Fudge

I've been an admitted chocoholic from the time I could speak. I began my quest for the perfect fudge recipe at a very young age, only to discover I am not adept at the traditional methods. Each time there would be some new metamorphosis to my chocolate goo. Being a chocolate adict I ate every mishap, but it was difficult to pass off my gooey creations on anyone else.

My grandmother could whip up a batch of fudge like nobody's business, but the art completely escaped me until I discovered this no fail fudge. In the beginning I fooled everyone into thinking I was the ultimate cook, but once they new me a bit better they new I had a secret. I eventually shared my secret recipe with them and now I'll share it with you too.

No Kidding it's Really This Simple

You may think this is a trick, but it's not, it's simply the best fudge you've ever tasted with very few ingredients and no candy thermometer needed. There are a few tricks to this miracle fudge and I'm going to share those too.

Ingredients:

12 oz of Milk Chocolate Chips

6 oz of Semi Sweet Chips

1 can of Sweetened Condensed Milk

1/2 cup of walnuts or pecans (if desired)

I suggest having all your supplies ready before you begin melting your ingredients. The absolute best container for your fudge is a Tupperware Bacon Keeper. They measure about 6.5" by 11". If you don't have one of these, any pan will do you'll just want to smooth your fudge out to about a 1 1/2 inches thickness.

Once you've determined the dish you'll use to allow the fudge to set, line it with was paper. I like to let some paper hang over the edges so I can lift the fudge out of the pan once it's firm.

Add ingredients to a medium saucepan and heat until melted on a medium heat, stirring to keep the chocolate from sticking to the bottom of the pan. I find using a non stick coated pan is best.

Continuing melting together and stirring until all the chocolate chips are melted. This should take about 5 minutes. Since burner temperatures vary by the type and age of stove you use, you may need to adjust the heat higher or lower. If the heat is too high it will burn the chocolate, too low it will take longer to melt.Once the mixture is smooth and melted add the nuts and stir them in.

The setting process:

This is where you want to follow the directions to the letter. If you don't your fudge may not reach the right consistency.

Pour your smooth, melted mixture into the wax paper lined dish or container. Spread the mixture out to the edges if you are using the Tupperware Bacon Keeper, if you are using a different dish, spread to about 1 1/2 inch thickness.

Take the container and put it in the refrigerator. Another advantage to the Tupperware Bacon Keeper is that there is a lid. If you don't have a lid, use plastic wrap. Leave the container in the refrigerator for 1 to 2 hours so your fudge will set.

After your fudge has set, use the excess wax paper to lift it out of the container. The best way to cut your fudge is to use a large cleaver, plus it's just fun to use cleavers. It seems to be the perfect size to chip all the way through in one stroke. Cut into 2 inch squares and set each piece aside.

At this point your fudge may still be rather soft. That's ok, it will harden as it sits. I like to spread the pieces out a little and let them harden a bit more. Let them sit about an hour and you are ready to serve your fudge.

If you aren't serving it right away put it in a sealed container or cover the container with wax paper to prevent the fudge from drying out too much.

And there you have it the easiest most delicious fudge recipe ever. I make it for everyone during the Christmas season and it never disappoints. I always keep the ingredients on hand because it's something I can throw together quickly when I know guests are coming.

I hope you enjoy this recipe as much as I do.




Enjoy and report back

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