Easy 2-Ingredient Chocolate Fudge

"A deliciously tempting, easy dark chocolate fudge recipe that can easily be made into truffles as well. Be sure to use SWEETENED CONDENSED MILK ONLY or this recipe will not set up. This is a recipe that was tested in a test kitchen before being published by Good Housekeeping magazine. I have been using it since 1990 without fail."
 
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photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by Luschka photo by Luschka
Ready In:
4mins
Ingredients:
2
Yields:
1 8x8 pan
Serves:
48
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ingredients

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directions

  • Place both ingredients in a microwave safe 8" x 8" dish.
  • Microwave on high for 2 to 3 minutes.
  • Remove (with oven mitts, please) and stir to combine.
  • Place in the refrigerator for 2 hours to set.
  • Fudge can be removed from refrigerator and stored at room temperature after it has set.
  • Once at room temperature you can melon scoop it, roll it in powdered cocoa and chopped nuts, and serve as truffles.

Questions & Replies

  1. Will this recipe work with other flavored chips, such as the butterscotch or the white ones?
     
  2. how long does this keep - days..weeks? does it have to be kept refrigerated?
     
  3. Can I cook it on the stove if you can't have a microwave
     
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Reviews

  1. The fudge is delish, however the instructions need tweaking! I followed the recipe exactly, and now I have a wonderful pan of fudge...that I can't get out of the glass dish! When making this, put your ingredients into a microwave safe glass container, like a bowl, follow the directions, then pour into an 8x8 BUTTERED glass dish. Otherwise you end up with a nice pan of fudge that won't come out of the pan! I cooked mine for 3 minutes in an 1100 watt microwave, and it was setting up before I got it into the refrigerator. Like I said, a wonderful recipe...just don't do it all in the 8X8 pan!
     
  2. Excellent recipe! I added 4 tsp. of raspberry extract, because my husband really loves choc/raspberry flavors together. :)
     
  3. OK- adding another star because people are flipping out over these yummy truffles. :) This is REALLY easy. REALLY REALLY easy and tastes like a lot more effort than it really is. I am hoping my book club enjoys them. They look good and taste good to me. I'll probably experiment with this using some of the new chip varieties out there. Thanks for sharing!
     
  4. I make this, add chopped walnuts and pour in a silicone bread pan. Chill and cut slabs. Stays fresher! FYI...mini chips melt quicker. I only nuke for 30seconds...stir and do another 15 seconds in microwave. Stays creamier.
     
  5. I love this recipe I have a 1 year old son how also loves chocolate and yes it did try to set on me w before I put it into the wax paper lined pan, but I did the recipe as stated and it looks good. If it starts setting on you microwave for 10 seconds for it to soften up a little bit.
     
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Tweaks

  1. Use silicone pan....doesn’t stick. If you put in regular pan line it with parchment paper.
     
  2. Add a dash of vanilla
     

RECIPE SUBMITTED BY

<p>I was born in Indiana farm country, enlisted in the military and was stationed in California. I grew up with a half acre garden and learned cooking, canning and freezing from my mother to preserve those delicious foods. Cooking is now a creative hobby for me. Coworkers suggest that I open my own restaurant and they never let a potluck go by without insisting I bring something unusual. My biggest pet peeve is hearing someone say I can't and never bothering to try doing something new. I love recipezaar. If you can't find it here, it can't be found.</p>
 
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