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The Easiest Fudge Recipe Ever!

Tina from Mom’s Crazy Kitchen hosts this challenge every month and the reveal date for the fourth month of the Crazy Cooking Challenge has finally arrived.

Now, I have to be honest first – I actually am not a fan of fudge.

You should have heard the grumbling and tantrum I threw when I made my first batch and hated it because – I hate fudge.

I tried three recipes and when I landed on this one, and I actually liked it, I decided it was the easiest (key word here, because some fudge is REALLY hard to make), yummiest (because I actually liked it!) fudge recipe ever.

The first month’s Cooking Challenge was a quest to find the Ultimate Chocolate Chip Cookie Recipe and the month before, we found the Ultimate Macaroni and Cheese Recipe and last month’s was my World’s Creamiest Mashed Potato Recipe.

I found this recipe over on What’s Gaby Cooking and it was the easiest recipe I could find.

It was an easy choice, because I was done with fudge by that point.

It was not only easy and quick but it melted beautifully in my mouth, tasted rich with flavor and was amazing.

• 3 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• ¼ tsp sea salt
• 2 teaspoon pure vanilla extract

Line a square 8” baking pan with wax paper or parchment paper.

In a pot, over low heat, add the chocolate chips, sweetened condensed milk and the sea salt. Melt, stirring often with a large wooden spoon.

Once all is well blended, remove from the heat and add the vanilla.  Pour into the wax paper lined baking pan and spread evenly with the back of the wooden spoon.

Refrigerate for 3-4 hours until firm.

Now, the beautiful part of this fudge, is that all you have to do is change up the flavor of the chips and/or the extract and the combinations for fudge flavors is endless.

We made Butterscotch Fudge, Chocolate Peanut Butter Fudge and Mint Chocolate Fudge. Yum! And yes, I liked them.

The Easiest Fudge Recipe Ever!

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Ingredients

• 3 cups semisweet chocolate chips
• 1 14 ounce can sweetened condensed milk
• ¼ tsp sea salt
• 2 teaspoon pure vanilla extract

Instructions

1. Line a square 8” baking pan with wax paper or parchment paper.
2. In a pot, over low heat, add the chocolate chips, sweetened condensed milk and the sea salt. Melt, stirring often with a large wooden spoon.
3. Once all is well blended, remove from the heat and add the vanilla. Pour into the wax paper lined baking pan and spread evenly with the back of the wooden spoon.
4. Refrigerate for 3-4 hours until firm.

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