Stovetop Method: Melt chocolate in a double boiler. Heat condensed milk in a saucepan. Mix together until smooth.
9
PREP TIME
10 min
Makes
64 Squares
Angus Fergusson
Dark-Chocolate Ginger Fudge: Use dark chocolate. Stir 1 cup chopped candied ginger into fudge mixture.
Cookies & Cream Fudge: Use white chocolate. Stir 1 1/2 cups crumbled chocolate wafers into fudge mixture.
S’mores Fudge: Use milk chocolate. Stir 1 1/2 cups mini marshmallows and 1 1/2 cups honey graham cereal or broken-up graham crackers into fudge mixture.
Fruit & Nut Fudge: Use dark, milk or white chocolate. Stir 1 cup any chopped dried fruit and 1 cup any chopped nuts into fudge mixture.
Easy Truffle Pops: Cut Classic Chocolate Fudge into 1-in. squares and place on a microwaveable plate. Heat on medium for 30 sec. Roll into balls, then roll in cocoa powder, sprinkles or chopped nuts. Set a lollipop stick in each and refrigerate until firm.
Molten Cakes: Prepare cake batter for 12 cupcakes. Pour batter halfway up cups of a muffin tin. Lay a piece of Classic Chocolate Fudge in the middle and cover with remaining batter. Bake as directed. Serve warm.
Fudge Sundaes: Grate Classic Chocolate Fudge on a box grater. Sprinkle over ice cream sundaes or frosted cupcakes.
Stovetop Method: Melt chocolate in a double boiler. Heat condensed milk in a saucepan. Mix together until smooth.