Thursday, May 17, 2012

Quick and Easy Fudge Recipe

I want to try something a little different and share a recipe I love making. Since I don't like chocolate, I can only go by the words of my friends, but they swear by my fudge. It always disappears soon after I reveal it to them. The recipe is easily adaptable and adjustable to different tastes. I'm going to give you the variation of the recipe that my friends seem to like the most. 

Dark Chocolate and Orange Zest Fudge

Time: a few minutes
Rest time: a few hours to overnight
Makes about 20 1" x 1" pieces

One 10 or 11 oz. package of dark chocolate chips (either size will work)
2/3 cup sweetened condensed milk (one 14 oz. can is actually 1 and 1/3 cup)
1 teaspoon vanilla extract
The zest of a medium orange (about a tablespoon, although you can decrease this for a milder taste)

Line an 8" x 8" pan with aluminum foil such that you can later easily lift the foil (with the fudge) out of the pan. Combine all ingredients into a large microwave-safe bowl. Heat on high for one minute. Use a spatula to stir all ingredients to combine. If not all of the chocolate has melted, put the bowl back into the microwave for 30 seconds at a time, stirring in between, until all the chocolate has melted (I've never had to put it in for anything more than 1 minute 30 seconds total. Usually, the chocolate has melted with the first minute.). Quickly pour the fudge into the prepared pan and spread it out with a spatula to an even layer. Let stand on the counter for a few hours (3-4 or so) or overnight (I prefer this option) to let it set up. Once it has set up, lift the foil out of the pan. Use a knife (doesn't need to be sharp; a butter knife would work) to cut pieces. Enjoy!

  • I would advise against putting the fudge in the fridge in order to hasten hardening. When I have done this, it has resulted in a fudge that is almost too hard to cut. Also, I would be concerned about condensation possibly forming on the fudge, which would not be a good thing.
  • A pizza cutter also works very well for cutting pieces.
  • If you decide to use white chocolate chips for this recipe, use a little LESS sweetened condensed milk. Don't fill the 1/3 cup all the way to the top. It has been my experience in the past that using all 2/3 cup produces fudge that will not harden up.
  • Since one can of sweetened condensed milk is double what you need, why not make two batches of fudge!
Variations on the recipe:
  • You can swap the dark chocolate for milk or semisweet chips and ditch the zest for plain chocolate fudge.
  • Lightly roasting about a cup of almond slivers and using white chocolate chips gives a nice nutty variation to the recipe. 

Use your imagination for more variations. Cheers!  :)