Best Fudge
This is the melt-in-your-mouth fudge recipe that I have been making since I was 8 - it's always been a family favorite This is not a true fudge, as it will require refrigeration, but that makes for a fudge that will start to melt as soon as you pop it in your mouth YUM
This is the melt-in-your-mouth fudge recipe that I have been making since I was 8 - it's always been a family favorite This is not a true fudge, as it will require refrigeration, but that makes for a fudge that will start to melt as soon as you pop it in your mouth YUM
- Carbohydrate 4.2648750272038 g
- Cholesterol 0.0937500000792516 mg
- Fat 3.42557759573574 g
- Fiber 0.359042453043828 g
- Protein 0.458999570625255 g
- Saturated Fat 1.334932592108 g
- Serving Size 1 1 peice (10g)
- Sodium 21.0595872921001 mg
- Sugar 3.90583257415997 g
- Trans Fat 0.148412368689405 g
- Calories 46 calories
Step-by-step
- Cut a piece of foil big enough to fit inside and up over the edges of an 8 x 8" baking dish. Place foil in pan and press against bottom, sides and corners to fit the pan. Set aside until later.
- In a large microwavable bowl, stir the powdered sugar, milk and salt. Add margarine.
- Microwave, UNCOVERED, on High for 1 minute. Stir.
- Microwave on HIGH for 1 1/2 minutes. Stir.
- Microwave on HIGH 1 1/2 minutes longer or until bubbling. Total cooking time is 4 minutes.
- Bowl will be hot. Use hot pads and place directly on a wooden board or heatproof surface.
- Quickly add chocolate chips, peanut butter, vanilla extract and stir until melted and blended.
- Spoon mixture into foil-lined dish. Use the back of a spoon to press mixture into an even layer.
- Place in the refrigerator for 2 hours or until firm enough to cut. Cut fudge into small squares.
Allowing sugar and milk mixtures to boil without intermittent stirring creates uneven sugar crystal formation that results in a grainy texture rather than a smooth mouthfeel. Stirring precisely at the one-minute and two-and-a-half-minute marks distributes thermal energy evenly throughout the bowl, ensuring the base achieves a uniform temperature before the solid fats and chocolate are introduced.
Microwave wattage varies significantly across kitchen appliances, which can cause the four-minute total cooking time to leave pockets of unheated dairy or overheat the margarine. Watch for the mixture to reach a vigorous, rolling bubble across the surface before removing the bowl, and use a dry wooden board underneath the glass to prevent thermal shock.
Leftover portions kept past the initial two-hour chilling window require careful management to prevent moisture absorption in standard home refrigerators. Storing the cut squares in an airtight container separated by layers of parchment paper preserves the structural integrity for up to one week without drying out the edges.
Lacking a proper eight-inch square baking pan requires improvising with a similarly sized loaf pan or a glass container, provided the aluminum foil is creased tightly into the corners. Pressing the foil firmly against the bottom and sides ensures clean extraction once the fat sets completely during the refrigeration phase.
