Two Ingredient Fudge Pioneer Woman Recipes

QUICK AND EASY PEPPERMINT FUDGE

Steps:

• Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
• Lift the foil out of the pan and peel off the fudge. Cut into small squares.

2-INGREDIENT HOT FUDGE

Steps:

• Pour the chocolate chips into a microwave-safe bowl. Pour the sweetened condensed milk over the top of the chocolate chips. Microwave for 2 minutes on high. Then stir briskly to melt the chocolate chips into the sweetened condensed milk. If there are still lumps, microwave for 1 more minute, and stir briskly again.Serve the hot fudge warm over ice cream, pound cake, fresh berries, fingers ...Note: This method can also be done on the stovetop.

EASY PEPPERMINT FUDGE

Steps:

• Line a square 8 x 8 pan with foil and smooth the surface. Spray foil with nonstick spray.
• Combine the chocolate chips and sweetened condensed milk in a double boiler over medium heat. Heat until melted, about 5-7 minutes. Stir until smooth, then immediately pour it into the foil-lined pan. Use an offset spatula to smooth the surface, then sprinkle on the crushed peppermints.
• Refrigerate for 2 hours, then cut into small squares.

EASY TWO-INGREDIENT PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. Stir mixture and heat again in microwave for 30 seconds; stir again until completely blended.
• Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.

CHIPOTLE FUDGE

Steps:

• Line an 8-inch square pan with foil and smooth the surface. Spray the foil with coconut oil spray.
• Combine the chocolate chips, sweetened condensed milk and chipotle and adobo in a double boiler over medium heat. Heat, stirring, until melted and smooth, 5 to 7 minutes.
• Immediately pour the mixture into the foil-lined pan. Use an offset spatula to smooth the surface, then sprinkle it with sea salt. Refrigerate for at least 2 hours. Cut into small squares.

3 MINUTE FUDGE

Steps:

• Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
• In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
• Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
• Store in an airtight container. Fudge does not need to be kept refrigerated.