Fudge or “to mess up” got its start in the United States in the 1880’s when a college student intended to make caramel and messed up – and created Fudge. Originally fudge could and can be very fussy to make, but not with this recipe.
The Best Fudge Ever
This soft set fudge is creamy and so easy to make with Sweetened Condensed Milk and Chocolate Chips. No thermometers, double boilers or sugar to worry about.
Sweetened Condensed Milk is very different from Condensed Milk. Sweetened is thick and sweet, Condensed looks like cream. Eagle Brand Sweetened Condensed Milk is 11 CHO/TBSP/15 ML/15GR.
Hershey’s Semi-Sweet Chocolate Chips have a CHO of 9 CHO//TBSP/15 GR.
Our squares are never perfectly the same grams, so if you need precision, wight each piece. Our average weight was 20 grams (17 gr – 24 gr).
Ingredients
- 1 14 oz can (375 gr/300 ml) Eagle Sweetened Condensed Milk 275 CHO
- 12 oz. (340 gr) Hershey’s Semi-Sweet Chocolate Chips 204 CHO
- ¼ tsp. salt 0 CHO
- ¾ tsp. Vanilla 0 CHO
TOTAL CHO 479 CHO
- TOTAL WEIGHT 700 GRAMS
- 479 CHO DIVIDED BY 700 GRAMS = .684 CHO/GRAM
- A 20 GRAM SQUARE (.684 CHO x 20 GR) 13.68 CHO/SQUARE
Instructions
- Lightly spray an 8-inch x 8-inch baking pan with cooking spray.
- Cut parchment paper such that it over hangs by about 2 inches on each side. We find it easier to cut 2 pieces. This is the hardest part of the recipe and should be done before making the fudge. The overhang will be used to lift the fudge easily out of the pan.
- Place Sweetened Condensed Milk, Chocolate Chips and salt in a medium saucepan. Cook over medium-low heat, stirring constantly until chips have melted and the fudge is glossy and thick. (6 – 10 minutes)
- Remove from heat and quickly add vanilla, stir and with a spatula place fudge in the pan on top of parchment.
- Refrigerate uncovered for a minimum of 2 hours and up to 24.
