Updated Feb 13, 2015Chatelaine
- Line the bottom and sides of an 8 × 8-in. pan with 2 large overlapping pieces of plastic wrap, letting wrap hang over sides of pan.
- Combine chocolate and milk in a large microwave-safe bowl. Microwave, uncovered, on medium, stirring halfway through, until chocolate is almost melted, 3 to 4 min. Remove and stir until evenly mixed and smooth. Scrape mixture into prepared pan and press down, smoothing top. Fold overhanging ends of plastic wrap over fudge to completely cover. Refrigerate at least 2 hours or overnight. Fudge keeps well, refrigerated, up to 1 week.
Stovetop Method: Melt chocolate in a double boiler. Heat condensed milk in a saucepan. Mix together until smooth.
NutritionCalories 66, Protein 1 g, Carbohydrates 8 g, Fat 4 g, Sodium 9 mg.
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.
Three Ways To Use It
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.