I’m very particular when it comes to my fudge: I like it smooth and creamy with little bits of walnuts here and there. However, I could never achieve the dense consistency that I so crave. Oh I’ve beat and beat and beat chocolate and milk over the stove and I’ve tried all kinds of “squishing” tactics to prevent air bubbles from forming inside it, but I didn’t realize the secret to achieving the melt-in-your-mouth creamy fudge was to not bake it at all.
Yup, you heard it correctly folks, super duper fudge does not need to be baked or even cooked on the stovetop! And you know the other secret to getting the most perfect fudge everytime? Sweetened condensed milk.
I’d been thinking about making fudge for a while, namely, making fudge with sweetened condensed milk instead of the traditional sugar and milk that can result in gritty fudge. See, sweetened condensed milk is fabulous in all types of refrigerator pies, so why not use it in making fudge??
Like the super awesome person that I am, I’ve been discussing this with everyone who made the mistake of speaking to me in the last week. And lo and behold, one of my co-workers had a tried and true recipe for fudge with sweetened condensed milk! So here you go, internet, go forth and fudge.
thanks for the recipe Janet!
12 oz *semi-sweet to milk chocolate
1 (14 oz) can sweetened condensed milk
1 1/2 cups walnuts
1 tsp vanilla
1. Melt the chocolates either in the microwave or in a saucepan. I used the saucepan method so I could mix everything right there and then.
2. Remove from heat and mix in the sweetened condensed milk and vanilla. Mix until smooth and shiny.
3. Fold in the walnuts until well distributed.
4. Spread over a wax paper-lined baking sheet at about 1/4″ thickness. I like thin slices of fudge but feel free to spread it on thick if you so please.
5. Refrigerate for about an hour. Remove and enjoy!
*I never have more than about 8oz of the same type of chocolate so I’m always using a medley of chocolate in my recipes. On this particular day, I used 4 oz Ghirardelli semi-sweet chocolate, 2 oz Baker’s semi-sweet chocolate, and 6 oz milk chocolate bark. The original recipe I was given called for 1 bag butterscotch chocolate chips and 1 bag Hershey’s milk chocolate chips and I was told you can’t taste the butterscotch at all. As I have proven, this recipe is near impossible to mess up!