Lightly Salted, Dark Chocolate Chip Quick Fudge – Yum!

I don’t have time for long recipes anymore, and when I have a craving for something sweet & homemade, it needs to be fast. I mean, REALLY fast, from start to finish.

So, when I saw this recipe for microwave fudge that takes only 5 minutes, I thought I’d give it a go.

But I adapted it a little, and it came out SO YUMMY. Cleanup was also a breeze, super quick and easy – which is a blessing.

Eventually this is a recipe that Elijah could even help me with. Pouring in the chips, stirring the melting chocolate, decorating, etc. should all be fine for pre-schoolers, with observation.

Here’s the finished product:

My Quick Fudge
And here’s how I did it!

Ingredients

2 cups semi-sweet chocolate chips (normal size)
1 cup semi-sweet mini chips (the tiny ones)
1/4 cup butter (I used salted)
14 oz. can of sweetened condensed milk
1/4 tsp salt (I used coarse Kosher)
1 tsp vanilla extract

Directions

1. In a microwave safe bowl (I recommend a Pyrex glass bowl) blend the chips, condensed milk and butter (well, just stick the butter in it as you don’t have to pre-soften).

2. Line an 8×8 pan with foil (I doubled it for extra thickness) and spray the foil with non-stick spray. Set that aside.

3. Microwave the chips, milk & butter in 1 minute increments for about 3 minutes. For me, I stirred after each minute.

At the 3 minute mark, it wasn’t melted enough, so I did 2 more 30 second increments, stirring between. By the final, the big chips had melted and the little chips were kinda melty, but not 100% (so they gave the chocolate chip texture).

4. Mix really well (by hand – wooden spoon or spatula time!) so the butter and milk blend in with the chocolate. It’s going to take a few minutes and some elbow grease.

5. Then add the vanilla and mix in that well.

6. Then, add the salt. If using fine table salt it’ll probably just melt into the mix. I used coarse salt so that it would melt partway but you still get the occasional ‘pop’ of salt – sea salt would take it up even a bigger notch, but you might need to use more than 1/4 tsp for the entire mix. Isn’t experimenting exciting?

7. Once all the ingredients are mixed up into a nice batter-like consistency (it will start to set even in the bowl if allowed to cool much), pour into your pan.

8. Smooth it out so it’s an even layer and then pop in the fridge for at least 2 hours.

9. Once it’s chilled, lift the aluminum out and peel your fudge onto a cutting board.

10. Cut into 1 inch chunks and refrigerate in a lidded container (mine’s in a long Tupperware) if it’s not all going to be used up at once.

This would make a great addition to holiday feasts. I’ve read of some people who top their microwave fudge (before chilling) with colored sugar or those little sugar paste cut-outs in holiday themes. This fudge is not super sweet so it could stand up to that kind of decorating. You could also drizzle it a little with white chocolate after it’s set, and allow that to cool before cutting. Add some food dye to the white chocolate before drizzling and voila – super delicious, super festive treat!

Enjoy! 🙂

3 thoughts on “Lightly Salted, Dark Chocolate Chip Quick Fudge – Yum!”

    1. Hi Marge,
      Microwave times may vary – you may need to do more or less to adjust for wattage.

      Also, there are recipes out there that use evaporated milk for quick fudge. This one used condensed milk – just checking you used the condensed milk. 🙂

      Otherwise I’m really not sure, I’m not an expert in anything confection or baking at ALL…I just tried this and it worked!

      Hope it turns out for you,
      Dina

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