Store the fudge in an airtight container on the counter for 1 to 2 weeks, about 3 weeks in the refrigerator, or 3 months in the freezer. Remove the 3-ingredient fudge from the pan and cut it into 1-inch square pieces.
If you're chilling the fudge overnight, you can lightly press a piece of plastic wrap on the top to keep it from drying out. If necessary, microwave for additional 15-second intervals. Use the residual heat to stir the mixture well until the chocolate is fully melted and smooth. Warm over lowest possible heat, stirring until smooth. Microwave for 90 seconds at 70 percent power. Combine morsels and sweetened condensed milk in medium, heavy-duty saucepan. Chill in the refrigerator for 1 hour, until the fudge is firm. In a large, microwave-safe bowl place 2 cups of chocolate chips and a 14-ounce can of sweetened condensed milk. Pour the fudge into the prepared baking pan and smooth out the top using a silicone spatula.If you're adding chopped nuts, nut butter, or cookies, fold them into the mixture now. It's quick and easy to prepare and perfect to gift at. Microwave on HIGH (100) power for 1 minute stir until smooth. When the mixture is smooth, carefully remove it from the heat. My easy fudge recipe is made with sweetened condensed milk, brown sugar & butter. Combine morsels and sweetened condensed milk in large, microwave-safe dish. Heat the water over medium heat, stirring frequently to melt the chocolate evenly. Cook in the microwave oven, 4 times x 2 minutes. Be sure the bottom of the bowl does not touch the bottom of the saucepan. Directions In a microwave safe 2 L (8 cups) measuring cup, combine the brown sugar, condenses milk and butter. Alternatively, place a heat-safe bowl over a saucepan with 1 to 2 inches of water in the base.Continue heating in 30-second intervals until the chocolate is smooth. Remove the bowl from the microwave and stir. In a microwave-safe medium bowl, combine the chocolate chips and sweetened condensed milk.If you don't have parchment paper, you can use plastic wrap, but it's best to use a liner that creates "handles" to lift out the fudge as opposed to greasing the pan with butter or cooking spray. Line an 8x8 baking pan with parchment paper or wax paper and set aside.Don’t be impatient! It will just look a whole lot nicer if you just wait about 3 hours until the fudge sets before digging into it. That’s because that one wasn’t 100% set because I was impatient. If you look back at my red velvet fudge post, you can see the lines where each piece of fudge was cut aren’t quite as smooth and crisp as my white chocolate fudge. I burnt my sugar the one time I tried the other method and it just wasn’t worth it.Īnother important part of this recipe is that you refrigerate the fudge until it is fully set. Nearing the half-hour mark, the fudge should then have. While the fudge is boiling, stir continously with a wooden spoon for about half an hour, to ensure no sugar burns to the bottom of the pot. I am of the group who prefers sweetened condensed milk because it makes making fudge fool-proof and super easy. Mix sugar, water, butter and condensed milk together in a somewhat tall pot (the mixture rises quickly) and bring to a gentle boil. If using, chocolate chips, you can leave the chips the size they are. There are basically two schools of thought behind homemade fudge – sweetened condensed milk or cooking the sugar, cream, and butter. Chop up your white chocolate into small pieces. I love making it for parties or the holidays because it serves a whole lot of people. Calling all white chocolate fans! Knowing quite a few people that are all about white chocolate instead of other chocolates, I wanted to include them in my fudge journey and create a recipe just for them! This white chocolate fudge recipe was adapted from my chocolate fudge recipe and it is so so so easy to make. Take one 395 g can of sweetened condensed milk and 400 g of chocolate (broken up), and place both in a small pot over low heat.
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