Four-Step Fudge

By Mary Taylor

I love fudge. Mainly, I love it because I can make it with my kids, and it’s almost impossible to screw up. When refrigerated or frozen in an air-tight container, you can save your fudge long after it was made—but just remember that fudge is best enjoyed at room temperature!

Classic Milk Chocolate & Walnut

22-23oz milk chocolate chips

14 oz sweetened condensed milk

1 tsp pure vanilla extract

Handful of walnuts

Dark Chocolate & Sea Salt

22-23 oz dark chocolate chips

14 oz sweetened condensed milk

1 tsp pure vanilla extract

Sea Salt Flakes to garnish

White Chocolate with Dried Cherries & Apricots

22-23 oz white chocolate chips

14 oz sweetened condensed milk

1 tsp pure vanilla

Handful of dried tart cherries

Handful of quartered dried apricots

INSTRUCTIONS

Step 1: In a medium saucepan over low heat combine chocolate chips and condensed milk. Stir until smooth (do not let the mixture bubble).

Step 2: Add the vanilla extract and remove from heat.

Step 3: Stir in whatever add-on ingredients you’d like or keep it simple and don’t add anything extra (save a few extra to garnish the top of your fudge).

Step 4: Pour mixture into a parchment lined 8x8 dish and let set until room temperature. For easy cutting, place in the refrigerator for 30 minutes to harden the fudge. Enjoy!