Fudge and I have a long, intense history. When my family went to the beach, or an amusement park, or anywhere else where you’ll find tacky refrigerator magnets for sale, there was ALWAYS a place that sells fudge. And I ALWAYS wanted fudge. It’s dense and rich and creamy and it tastes like forbidden love.
But traditional fudge is a giant pain in the ass to make. It’s finicky and annoying and requires a lot of stirring and you never know when you’re going to put a bunch of time and effort and ingredients into that pan and end up with a horrible, separated, grainy mess. As much as I love fudge, and as many times as I tried to make it, I never felt confident that it wasn’t going to fail.
And then one day I found a recipe online for mint chocolate fudge that had 3 ingredients: condensed milk, andes mints, and chocolate chips. I made it, convinced it would taste like shit… but it was spectacular and here we are today.
The third best thing about this fudge (to review, #1 is that it’s delicious and #2 is that it’s easy) is that it makes a TON of fudge. You can share this fudge at a party for 40 people and everybody who wants it can have some.
Of course, if you just want chocolate fudge, you could stop after the first two steps in the recipe below (though I would add a teaspoon of vanilla to the mixture). That is a totally acceptable plan. You could make the chocolate fudge and swirl come caramel into the top once you have it in the pan to cool. You could throw some nuts in there if you have no taste whatsoever – nuts do NOT belong in fudge!
This basic recipe is ridiculously versatile. Knock yourselves out and let me know how it goes.