Last Minute Chocolate Fudge Recipe
This Last Minute Chocolate Fudge Recipe quickly comes together in just minutes and is perfectly sweet and also customizable
This Last Minute Chocolate Fudge Recipe quickly comes together in just minutes and is perfectly sweet and also customizable
- Carbohydrate 3.2704666670943 g
- Cholesterol 7.13637778468744 mg
- Fat 5.09927644926167 g
- Fiber 0.348800014154925 g
- Protein 0.753391555864524 g
- Saturated Fat 1.79666817961845 g
- Serving Size 1 1 to 50 square (11g)
- Sodium 20.9456000185115 mg
- Sugar 2.92166665293937 g
- Trans Fat 0.288583978063918 g
- Calories 60 calories
Step-by-step
- Line a 9x13" baking pan with parchment paper so it comes up the sides of the pan, making it easy to remove the fudge. Set aside.
- Combine the chocolate chips, sweetened condensed milk and butter in a large microwavable safe dish. Microwave in 1 minute bursts, stirring after each time, until mixture is smooth and creamy. (It takes me about 4 minutes to get the mixture smooth in a small 700 watt microwave).
- Stir in the vanilla and 1 cup of nuts (if desired). Pour the mixture into the prepared pan and spread into an even thickness. Top with the remaining nuts.
- Pop the fudge into the fridge to let set. Cut into small squares and enjoy! (Keep refrigerated for best texture)
Standard ingredient lists provide measurements and proportions, but they fail to detail how thermal shock ruins molten chocolate. Combining high-density semi-sweet chocolate with butter and concentrated dairy requires gentle, controlled heat to maintain an emulsion rather than breaking the fat.
- Use a 700-watt microwave or a double boiler to heat the chocolate chips, sweetened condensed milk, and salted butter in distinct one-minute intervals.
- Stir vigorously between heating intervals to distribute thermal energy evenly and prevent scorching the dairy solids.
- Incorporate two teaspoons of vanilla extract only after the base mixture is entirely smooth and creamy.
- Line a nine-by-thirteen-inch baking pan with parchment paper, leaving overhang on the sides to lift the chilled block cleanly.
- Store the finished squares in an airtight container in the refrigerator for up to two weeks, or freeze them for longer preservation without altering the dense texture.
Cold temperatures firm the emulsion, allowing for precise slicing into forty-five uniform portions once set. Maintaining proper refrigeration preserves the moisture balance and prevents surface crystallization.
