Featured Recipe
Rich Creamy Fudge
By Kate
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Dense chocolate fudge made with evaporated milk and bittersweet chocolate, finished with flaky sea salt. Chill to set, cut into bite-sized pieces. Quick microwave melting, no double boilers needed. Mini chips add texture but can swap in chopped nuts or dried fruit for a twist. Butter gives silkiness; switch to coconut oil for dairy-free. Vanilla extract balances deep chocolate bitterness. Notes on spotting smooth melting and fixing grainy texture. Refrigerate until firm but pliable for clean cuts. Quick fix dessert or treat base for mix-ins.
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Prep:
15 min
Cook:
8 min
Total:
23 min
Serves:
16 servings
fudge
chocolate
dessert
easy recipes
Introduction
Fudge without the boiler hassle. Microwave melting saves time but watch carefully—overheating chocolate turns gritty fast. Bittersweet chips bring deep cocoa flavor. Switch to evaporated milk for less sweetness and a creamier texture than sweetened condensed milk. Butter for fat, vanilla for lift. Sea salt makes a big difference, do not skip. Mini chips add bite, swap in chopped nuts to disrupt dense sugar slab. Chill until almost firm but not rock solid. Cut with a hot knife to avoid crumbly squares. If grainy, rewarm slightly and whisk vigorously until shine returns. Hard-earned tips save ruined batches.
Ingredients
About the ingredients
Evaporated milk replaces sweetened condensed milk here, lowering sugar but adding creaminess. Butter is best unsalted to control seasoning; sub with coconut oil but fudge sets firmer and flavor shifts slightly. Bittersweet chocolate provides depth, can use semisweet if preferred but fudge will sweeten noticeably. Vanilla extract brightens flavors—use pure extract, not imitation. Flaky sea salt finishes the fudge, cuts the dense sweetness. Mini chips on top add texture bite but chopped roasted nuts, dried cherries, or even crushed pretzels work well too. Parchment lining prevents sticking and makes removal cleanup simple. Cooking spray helps peel away edges cleanly.
Method
Technique Tips
Microwave melting broken into intervals ensures chocolate doesn’t scorch. Whisk between bursts to smooth lumps—grainy fudge usually means chocolate scorched or overheated. Adding vanilla post melting preserves aroma. Salt adds contrast, mix well. Pressing toppings lightly ensures adhesion without melting them in. Visual cues key: glossy molten fudge signals ready to pour. When fudge surface dulls and pulls from pan edges, it’s firm enough to chill. Forget exact times—look, feel, touch. Chilling firm but not frozen, slice with hot dry knife for neat edges. If fudge separates or hardens unevenly, gentle warming and stirring can rescue texture. Keep fudge refrigerated if using softer fats to prevent melting.
Chef's Notes
- 💡 Microwave intervals. Don’t rush it. 1-2 minutes, stir between. Feel the heat. Glossy chocolate signals next step. Grains mean too hot. Fix? Gently rewarm.
- 💡 Adding vanilla later keeps aroma bright. Salt really matters. It balances all that sweet richness. Mini chips? Press them lightly. They stick better warm.
- 💡 Chilling is key. Not rock solid. One hour minimum. Two hours for even better results. Watch texture, not clocks. Surface should dull, pull away from edges.
- 💡 Cutting? Hot dry knife. Wipe blade between slices. Clean lines. Rewarm and whisk if grainy. Don't let it ruin efforts. Restore shine smartly.
- 💡 Ingredient swaps. Coconut oil for dairy-free. Flavor shifts a bit. Pecans or dried fruit work too. Mix-ins? Versatile fudge base. Get adventurous.
Kitchen Wisdom
Why is my fudge grainy?
Might mean chocolate overheated. Next time watch temp. Rewarm carefully, whisk till shines. Restore texture fast.
Can I use regular milk instead of evaporated?
No, won’t work right. Evaporated adds creaminess, richness. Works better overall. Trust the recipe.
How do I store leftover fudge?
Fridge is best. Keeps it from melting. Airtight container is a must. Saran wrap? Use that first if needed.
Can I add toppings?
Yes, crushed nuts or fruit. Consider texture. Press them lightly to stick. Don't let them sink or mix in too deeply.
