Easiest fudge recipe on the planet

This recipe becomes lower fat by using the fat-free condensed milk, but feel free to use any type of sweetened condensed milk.

In a large glass measuring cup (mine is 4 cups) or microwave safe dish put:

Basic Fudge Recipe:

*1 - 14 ounce can of sweetened fat-free condensed milk.
*18 ounces of chocolate chips

Microwave on high for 2 to 3 minutes and stir until completely melted.

Once fudge is smooth, add:

*1 to 2 teaspoons of vanilla to taste. This will depend on strength, but keep in mind to add a little bit at a time.

*Dash of salt

Optional additions: Your favorite nut, dried fruit, marshmallows, coconut or any combination thereof. They even make tiny caramel pieces that could be added at this time. If you do opt for additions, please add them with the salt and vanilla. Stir until mixed.

After you add all your desired ingredients, pour mixture into a greased shallow pan - or do it my easy and no mess way: line a pan with enough plastic wrap so that you can use the overhang as a covering. Once you pour the mixture in, smooth. Don't cover right away, as condensation will form - wait about a half an hour for the mixture to cool a bit, then cover. When hardened, usually overnight to be safe but a few hours is fine also, simply lift by plastic, and cut into small squares. If you are careful cutting you can store it in the same plastic wrap.

Variations:

Chocolate Mint Fudge

Use basic recipe only instead of vanilla, add mint flavoring.

Rocky Road Fudge

Use basic recipe and add 1 cup of marshmallows and nuts.

Butterscotch Fudge

Use butterscotch chips instead of chocolate chips.

Peanut Butter Fudge

Use peanut butter chips in place of the chocolate chips.


This recipe works with an assortment of variations as vast as your imagination. It comes down to pick a chip (chocolate, white, dark, peanut butter, etc.) - pick a flavoring (it doesn't even need to be a liquid - try a spice * or stick with vanilla, almond, cherry, mint, etc.) - pick an add-in or not (see list above or come up with your own unique choice).

Notes on some of my experimenting:

If using the white chocolate chips, it can be soft, so you might want to add 20 ounces of chips or use less liquid flavoring. When using dark chocolate chips (becomes worse the higher the percentage of dark chocolate), the fudge isn't as smooth and can form an oily substance on the surface, it doesn't affect the taste, but it seems odd, so I wanted to warn you.