5-Ingredient Fudge Recipe
5-Ingredient Fudge Recipe photo by Taste of Home
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 81 servings

Ingredients

  • 1-1/2 teaspoons plus 1 tablespoon butter, divided
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract

Nutritional Facts

1 piece equals 59 calories, 3 g fat (2 g saturated fat), 3 mg cholesterol, 12 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. Line a 9-in.-square pan with foil; grease foil with 1-1/2 teaspoons butter.
  2. In a large microwave-safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into prepared pan. Refrigerate until firm.
  3. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2-1/3 pounds (81 pieces).
To make Pie-Spice Sugar: Mix 1-1/2 teaspoons confectioners' sugar, 1/2 teaspoon pumpkin pie spice and 1/4 teaspoon baking cocoa. Dust fudge with sugar mixture just before serving.
Originally published as 5-Ingredient Fudge in Taste of Home September/October 2014, p13

Nutritional Facts

1 piece equals 59 calories, 3 g fat (2 g saturated fat), 3 mg cholesterol, 12 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

Reviews for 5-Ingredient Fudge

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 14, 2014

Excellent - easy to make and yummy.

MY REVIEW
Reviewed Sep. 5, 2014

If I had to name this recipe, I'd call it happy children! And it was really easy to make. I was out of vanilla and used almond extract instead.

MY REVIEW
Reviewed Aug. 21, 2014

Absolutely amazing! This fudge is so quick to make and tastes fabulous!

MY REVIEW
Reviewed Aug. 20, 2014

I love fudge and all things pumpkin spice so I had to try this recipe. I was skeptical about the combination; but the addition of the pumpkin spice to the fudge gave it a unique flavor that was very good and a nice change from the usual fudge recipes. This recipe is very similar to one I have used for years and I always add a tablespoon of strong brewed coffee or a 1/4 teaspoon of espresso powder to my fudge recipes - you won't even know the coffee is there but it enhances the flavor of the chocolate.

MY REVIEW
Reviewed Aug. 17, 2014

I decided to prepare this fudge and instead of chocolate chips, I used a 14-oz. package of Make and Mold milk chocolate candy wafers and a 12-oz. package of chocolate crème Make and Mold candy wafers. I used the 1-1/2 tsp. butter + the 1 Tbsp. butter and I'd used a foil pan for putting the fudge mixture in! I did use the 1-1/2 tsp. confectioners' sugar 1/2 tsp. pumpkin pie spice and 1/4 tsp. baking cocoa and mixed it up, then sprinkled it over the fudge before chilling it! I also covered the fudge before I chilled it. I'd also used my double boiler to make this fudge! This is a KEEPER recipe for me! Thank you for sharing with TOH!

delowenstein

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