We often avoid keeping too many sweets in the house, but every so often something makes its way into the shopping cart. A pack of Jersey Milks we picked up for a quick getaway this summer was on my husband’s mind this previous weekend. If not that then at least some other kind of chocolatey goodness- even the “freezer fudge” would do. Alas, I was in the kitchen but didn’t need to look to know the cupboards and freezer were bare of such sweets. In the midst of puttering around with dishes and tidying up I broke the news. At the mention of the freezer treats I did, however, want to try making fudge again.

Fudge fail

The first time I made fudge it was edible, but it was like a stickier Mackintosh toffee inside and out. My husband actually enjoyed it and anyone who knows him would confirm he’s not the type to give compliments or consume something for the sake of politeness (minus one expired beer given to him by a great aunt). I really can’t recall what flavour of the fudge was supposed to be. He thinks it was peanut butter, but I’m not exactly sure. Either way it was a very involved process and I’m glad it was enjoyable in some regard. We even gave it the nickname “freezer fudge” because the only way to eat without making a giant mess was to enjoy it frozen.

The secret to making fudge

I think the secret to the fudge turning out this time isn’t much of a secret. I simply didn’t overcomplicate it. An extra can of condensed milk was sitting in the cupboard and I recently bought a bulk bag of chocolate chips so I thought I would give this simple, four ingredient recipe for chocolate fudge a try. There was no need for a candy thermometer or boiling ingredients and it turned out like a store-bought fudge.

If you want to try this recipe too, the flavour and texture are fantastic, plus you can dress it up however you’d like. I’ve included how I made mine into somewhat of a Turtles fudge.

Simple chocolate fudge recipe

Preparation time: 15 minutes

Cook time: 5 minutes

Servings: 2 pounds of fudge, about 32 pieces

Ingredients

For the fudge

  • 3 cups semi-sweet chocolate chips
  • 1 (300ml) can of sweetened condensed milk
  • 1 dash of salt
  • 1 1/2 teaspoons vanilla extract

For the toppings

  • 10 caramel squares
  • Handful of pecans, chopped
  • Handful of semi-sweet baker’s chocolate

Directions

  1. Line a 9-inch baking pan with parchment paper and set it aside.
  2. In a medium, heavy saucepan, mix the chocolate chips and condensed milk. Stir until the chocolate melts and it’s smooth. From previous experience, chocolate burns easily so keep your eye on it.
  3. Remove the saucepan and stir in the vanilla extract.
  4. Pour the mixture into the prepare baking pan and spread it evenly. You’ll notice it starts to cool quickly so make sure to get it in right away.
  5. Let it cool for a few minutes.
  6. Spread half the pecans over the fudge and gently press so they just indent the top.
  7. Melt the caramel in a microwave safe measuring cup or dish and drizzle it over the pecans and fudge. Be sure to do this in spurts of 30 seconds or less, stirring in between, as the caramel could burn. Keep in mind it will be hot.
  8. Next melt the chocolate in another microwave safe dish and drizzle it over top of the other ingredients.
  9. Top with the remaining pecans.
  10. Place the fudge in the fridge for two hours.
  11. Use the edges of the parchment paper to pull it from the pan, place it onto a cutting board, and cut it into squares.

The original recipe for just the fudge can be found here on the Eagle Brand website. Sometimes the best recipes come from the most obvious places, like the Tenderflake box’s recipe for pie crust.

How to store homemade fudge

Once it’s cut you’ll want to store your fudge in an airtight container. Some folks store theirs on the counter where it can last up to two weeks, but it lasts longer in the fridge. Personally, we froze a good portion of our fudge off the hop since it made such a large batch for two people. Fudge lasts up to a year in the freezer.

Enjoy

Thanks for stopping in!