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 |  |  |  long serrated knife to cut |  form foil over bottom of pan |
This is a MILK CHOCOLATE FUDGE, so you can have something different than the usual fudge that's either dark or semi-sweet chocolate. I put some HOLIDAY SPRINKLES on top. SUPER EASY to just melt the chips with the butter and condensed milk on the stove.
TIP: To easily line your pan with foil (without poking a finger or fingernail through it when you're doing the corners), turn your pan over and form the foil over the bottom of the pan (last photo). Then put the foil inside your pan, and it should be easy to just smooth it tight against all the sides and the bottom.
Easy MILK CHOCOLATE FUDGE
3 cups of MILK CHOCOLATE chips (there are usually about 2 cups in a 12-oz. pkg, so you'll need 2 of those bags ~ keep the rest in a small zip-lock baggie for another time)
1 can sweetened condensed milk ~ (NOT evaporated!)
1 TB butter .................................1 tsp vanilla extract
**
Line an 8" square pan with foil (extending over the sides so you can pull the fudge out when it's hard later.
Put the milk chocolate chips ~ butter ~ and sweetened condensed milk in a heavy saucepan and turn on medium (I had it on 5 on electric smooth-top). Stir with a wooden spoon occasionally (at first), but more often as the chips melt. I was still seeing some little lumps in there after it was really melted and shiny, so I used a large whisk and that really got it smooth! Whisk/stir in the vanilla and remove from heat.
Pour / scrape it into your prepared pan (a rubber scraper is good) and even out the top. If you want some sprinkles, add them now.
I let it harden on my counter & it was mostly hard after about an hour, but really firm after a few hours. If it's really humid where you live, it could even take overnight though. You can pull it out of the pan by the foil sides ~ then store the whole square in a big zip-lock baggie in the refrigerator to cut into pieces as you need them. It should be good for about 3 months in there!
TIP: Let it warm up about 15-20 minutes on the counter before cutting, if you've had it in the refrigerator.
TIP: To easily line your pan with foil (without poking a finger or fingernail through it when you're doing the corners), turn your pan over and form the foil over the bottom of the pan (last photo). Then put the foil inside your pan, and it should be easy to just smooth it tight against all the sides and the bottom.
Easy MILK CHOCOLATE FUDGE
3 cups of MILK CHOCOLATE chips (there are usually about 2 cups in a 12-oz. pkg, so you'll need 2 of those bags ~ keep the rest in a small zip-lock baggie for another time)
1 can sweetened condensed milk ~ (NOT evaporated!)
1 TB butter .................................1 tsp vanilla extract
**
Line an 8" square pan with foil (extending over the sides so you can pull the fudge out when it's hard later.
Put the milk chocolate chips ~ butter ~ and sweetened condensed milk in a heavy saucepan and turn on medium (I had it on 5 on electric smooth-top). Stir with a wooden spoon occasionally (at first), but more often as the chips melt. I was still seeing some little lumps in there after it was really melted and shiny, so I used a large whisk and that really got it smooth! Whisk/stir in the vanilla and remove from heat.
Pour / scrape it into your prepared pan (a rubber scraper is good) and even out the top. If you want some sprinkles, add them now.
I let it harden on my counter & it was mostly hard after about an hour, but really firm after a few hours. If it's really humid where you live, it could even take overnight though. You can pull it out of the pan by the foil sides ~ then store the whole square in a big zip-lock baggie in the refrigerator to cut into pieces as you need them. It should be good for about 3 months in there!
TIP: Let it warm up about 15-20 minutes on the counter before cutting, if you've had it in the refrigerator.
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