- 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
- Line a 9-in.-square pan with foil; grease foil with 1-1/2 teaspoons butter.
- 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.
- 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).
Reviews for 5-Ingredient Fudge
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Excellent - easy to make and yummy.
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.
Absolutely amazing! This fudge is so quick to make and tastes fabulous!
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.
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!