I love, love, love chocolate fudge! I’ve tried tons of different recipes, many that use corn syrup or marshmallows. I’m not sure what either of those ingredients do but after trying this simple recipe from the new Gourmet Today cookbook I’ll never use fancy fudge recipes again. This recipe takes about 15 minutes of actual cooking and contains only 4 ingredients (most of which you probably already have in your fridge or pantry).
I made this lovely fudge recipe for the Rose Park Bake Sale and it was a big hit—I think part of this had to do with the fact that I packaged the fudge in brightly colored mini-takeout boxes. Note to future bakers: kids are attracted to anything brightly colored with a handle, even if it is a more adult treat. (Perhaps next time I’ll package the boxes with fruit and vegetables!).
¾ pound chocolate (I used a combination of ½ bittersweet and ¼ semisweet), finely chopped
½ stick (4 tablespoons) unsalted butter, cut into tablespoons, softened
1 (14 ounce) can sweetened condensed milk
1/8 teaspoon salt
1. Line an 8-inch square baking pan with parchment paper.
2. Stir together all ingredients in a metal bowl. Set bowl over a saucepan of barely summering water, and heat until chocolate appears to be melted, 5 to 8 minutes. Gently stir with a rubber spatula occasionally, letting chocolate rest for a few minutes if it appears to stiffen, until smooth. (If you so desire, this is where you can mix in chopped nuts).
3. Pour mixture into a baking pan and refrigerate, uncovered, until firm, about 4 hours.
4. Run a knife around the edges of the pan, invert fudge onto a cutting board, peel off paper, and cut fudge into 1-inch squares. Serve cold.
Note: the fudge keeps, refrigerated, layered between sheets of parchment paper, in an airtight container for up to 1 week.
Makes about 64 pieces (depending how large you cut them).