Ingredients for Foolproof Fudge
- Semi Sweet Chocolate Chips
- Sweetened Condensed Milk
- 1/4 teaspoon salt
- Vanilla Extract
- 1/2 cup chopped nuts (optional)
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How to Make Foolproof Fudge
- Line an 8- or 9-inch square baking pan with aluminum foil, leaving an overhang on the sides for easy removal.
- Lightly butter the foil.
- Set the prepared pan aside.
- In a heavy-bottomed saucepan over medium-low heat, melt 2 cups (24 ounces) of semi-sweet chocolate chips with 1 (14-ounce) can of sweetened condensed milk and 1/4 teaspoon of salt, stirring frequently until smooth and melted.
- Remove the saucepan from the heat.
- Stir in 1 teaspoon of vanilla extract and 1/2 cup of chopped nuts (optional).
- Pour the mixture evenly into the prepared pan and spread to create an even layer.
- Refrigerate for at least 2 hours, or until the fudge is firm.
- Once firm, lift the fudge out of the pan using the foil overhang.
- Peel off the foil and cut into squares.
- Store the fudge in an airtight container in the refrigerator.
- **For Marshmallow Fudge:** Omit nuts. Stir in 2 tablespoons (1/4 stick) of unsalted butter with the vanilla extract. Gently fold in 2 cups of mini marshmallows until evenly distributed. Proceed with steps 7-11.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
122g
Fat
34g
Carbs
11g
