Easy Fudge Recipes For Beginners

FUDGE

Steps:

• Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
• Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

20 EASY CHRISTMAS FUDGE RECIPES

Steps:

• Pick a fudge recipe to make.
• Gather all your ingredients.
• Follow the recipes instructions.
• Make the recipe and enjoy.

VANILLA FUDGE

Steps:

• Prepare an 8-inch or 9-inch square baking pan by lining it with greased parchment paper or non-stick foil.
• In a large, microwave-safe bowl place the white chocolate chips and a the can of sweetened condensed milk. Microwave for 90 seconds at 70 percent power. Use the residual heat to stir the mixture well until the chocolate is fully melted and smooth. If necessary, microwave for additional 15 second intervals.
• Instead of melting in the microwave, you can also melt the chocolate and milk in the top of a double boiler or in a bowl on top of a saucepan of simmering water.
• Stir in a vanilla extract and a pinch of salt. Gently fold in any mix-ins, such as coarsely chopped nuts or dried fruits, if you are using them.
• Pour and spread evenly in the prepared pan. Chill in the refrigerator several hours, until very well set. Cut into squares.

EASY FUDGY BROWNIES FROM SCRATCH (OUR FAVORITE)

Steps:

• Position an oven rack in the middle of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch x 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.
• Prepare a double-boiler by filling a medium saucepan with water about 2 inches deep. Heat the water until barely simmering. See the notes section below for tips on making these without a double-boiler and instead using a microwave or making them directly in a saucepan.
• Combine the butter, sugar, cocoa powder, and salt in a medium heat-safe bowl. Rest the bowl over the simmering water. If the bottom of the bowl touches the water, remove a little water from the saucepan.
• Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don't worry if it looks gritty; it will become smooth once you add the eggs and flour.
• Remove the bowl from the saucepan, and set aside for 5 minutes or until it is only warm, not hot.
• Stir in the vanilla.
• Add the eggs, one at a time, stirring vigorously after each one.
• When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. We use a wooden spoon or spatula and beat for 40 to 50 strokes (see video for reference).
• Stir in nuts if using.
• Spread the batter evenly in the prepared pan.
• Bake the brownies until the edges look dry and the middle looks slightly underbaked; 20 to 30 minutes. You can test doneness by inserting a toothpick into the center. The brownies are finished baking if it comes out with a few moist crumbs attached.
• Cool completely before removing from the pan - this step is essential and helps the brownies set. Cut into 16 squares.