Servings 42 pieces
Ingredients
- 1 (12-oz.) bag semisweet chocolate chips
- 2/3 cup sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- Assorted sprinkles, chopped nuts or toasted coconut flakes, for topping
Instructions
- Line an 8x8-inch baking pan with wax paper, leaving a 2-inch overhand on two sides.
- In a medium microwave-safe bowl, combine the chocolate chips and sweetened condensed milk and microwave in 30-second increments, stirring between each increment, until smooth. Stir in the vanilla extract then pour the mixture into the prepared baking pan. Using a spatula or the back of a spoon, spread the fudge into an even layer.
- Sprinkle the top of the fudge with your preferred toppings, pressing them lightly into the fudge. Cover the pan with plastic wrap and refrigerate it for about 30 minutes or until the fudge has hardened slightly.
- Using the wax paper overhangs, lift the fudge out of the pan and onto a cutting board. Using a sharp knife, cut the fudge into 1-inch squares and serve them immediately or store them in an airtight container at room temperature.
Notes
- Storage: Keep your homemade fudge in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks.
- Freezing: This chocolate fudge freezes beautifully. To freeze, wrap it tightly in plastic wrap and place it in a freezer-safe container. It’ll keep for up to 3 months. Let it thaw in the fridge or at room temp for an hour or two before serving.
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