Easy 2 Ingredient Chocolate Fudge Recipe (2024)

Today's2 ingredient chocolatefudge recipeis seriously delicious,looksgorgeousand most important of all, isincredibly easy to make!

Be sure to check out my recipe video so you can see just how easy this is to make!

It's so simplethat my 6 year old could make it, so this fudge is a really greathomemade gift idea that children could easily make forteachers,friends or relatives,at Christmas or indeed throughout the year.

I make batch after batch of this every year for my family and friends at Christmas, and it never fails to impress, so I thought it was about time I shared the recipe!

The great thing about this recipe is that it can be customised to make endless varieties and flavours, so it never gets dull. You just take the basic recipe and mix in extras or add tasty toppings for a different fudge to suit every taste!

It's alsoincredibly quick to make - Imade 3 batches in one golast week, creating6 different flavours, and the whole process took me about 15 minutes from start to finish!

You can literally have a large slab of fudge setting in the fridge 5 minutes from starting making it - it doesn't get much quicker than that!

2 Ingredient Chocolate Fudge

Ingredients (fills 1tray- approx.6small slabs)

1 400g tin condensed milk
500g Dark Chocolate
or
500g Milk Chocolate
or
600g White Chocolate

(Optional extras): Toppings of your choice*

Method

Line a smallrectangular bakingtrayor cake tin with baking parchment. If you don't have any, tin foil also works.

Break or chop the chocolate of your choice into pieces and place in a large microwavable bowl. Pour over the condensed milk and mix together well.

Pop the bowl into the microwave and heat in short bursts of around 30 seconds, taking it out and stirring in between, until the chocolate has almost melted. Be careful not to overheat.

Once the chocolate is melted, beat well with a wooden spoon until it all comes together smoothly. If you would like to mix anything into the fudge, throw it in at this point and stir to mix in.

Tip into the tin and spread around so it is in an even layer in the tin. Use a palette knife or spatula to smooth the top down. Ifusing toppings, add at this point, pushing them into the fudgequickly before it sets.

Pop the tray of fudgeinto the fridge and leave to set. Once it has set hard, take it out andcut into pieces. I like to cut mine into 6 mini slabs, scoring lines into the top and packing in cellophane bags to give as gifts.

*Suggested topping or flavourings to mix in:

Vanilla Essence:a tsp of vanilla essence givessome lovelyextra flavour and is particularly good in the dark chocolate fudge - mix in before beating.

Dried fruit: Cranberries arelovely atChristmas, or try raisins, blueberries, cherries,freeze dried strawberries (gorgeous in thewhite chocolate fudge), dried banana chips or a mix of whatever you have in the cupboard. I used a great 'berries and cherries' mix to top some of my dark chocolate fudge this time.

Nuts: Chopped or whole nuts work well - mix in or use to top the fudge (or do both!). Walnuts, cashews, hazelnuts, pecans, macadamias or flaked almonds all work well.

Chopped or smashed candy cane: I popped a couple of candy canes into a plastic bag and crushed them with a rolling pin to top the other half of my dark chocolate fudge - but it this would work well with all three kinds of chocolate.

Marshmallows: Mix big marshmallows into the fudge or use mini marshmallows to top - there are some really fun seasonal shaped marshmallows around at this time of year that you could use to top the fudge too.

Chunks of contrasting chocolate: mix chunks of milk chocolateinto white chocolate fudge or vice versa or press pieces of chocolate into the top. I added milky way magic stars to the top of my white chocolate fudge, but buttons, jazzies, maltesers, smarties or chocolate chips would also work well.

Swirled double chocolate fudge: make up two batches of contrasting fudge (e.g. white chocolate at milk chocolate)and swirl them together in the tin.

If you only want one batch, halve the recipe and put half of a tin of condensed milk in each bowl of chocolate.

Sprinkles: Top plain chocolate fudge with sprinkles of your choice - there are some great seasonal sprinkles available in most supermarkets or online. Try red and white nonpareils on dark chocolate, or snowflake sprinkles on white chocolate.

I sent most of the fudge off toSmall Child'sschool Christmas Fayre,I hopeit was enjoyed by whoever purchased it!

Hopefully I've managed to give you plenty of ideas so you can make this fudge your own! Can you think of any other toppings to add?

Grace

Easy 2 Ingredient Chocolate Fudge Recipe (6)

Print Recipe

5 from 4 votes

2 Ingredient Chocolate Fudge

This 2 Ingredient 5 minute simple fudge recipe is brilliant for easy edible gift idea that kids can make themselves!

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Dessert, Gift

Cuisine: British, Vegetarian

Servings: 52 pieces

Author: Grace Hall

Ingredients

  • 400 g tin condensed milk
  • 500 g Dark Chocolate
  • or
  • 500 g Milk Chocolate
  • or
  • 600 g White Chocolate
  • Optional extras: Toppings of your choice. (See notes.)

Instructions

  • Line a smallrectangular bakingtrayor cake tin with baking parchment. If you don't have any, tin foil also works.

  • Break or chop the chocolate of your choice into pieces and place in a large microwavable bowl. Pour over the condensed milk and mix together well.

  • Pop the bowl into the microwave and heat in short bursts of around 30 seconds, taking it out and stirring in between, until the chocolate has almost melted. Be careful not to overheat.

  • Once the chocolate is melted, beat well with a wooden spoon until it all comes together smoothly. If you would like to mix anything into the fudge, throw it in at this point and stir to mix in.

  • Tip into the tin and spread around so it is in an even layer in the tin. Use a palette knife or spatula to smooth the top down. Ifusing toppings, add at this point, pushing them into the fudgequickly before it sets.

  • Pop the tray of fudgeinto the fridge and leave to set. Once it has set hard, take it out andcut into pieces. I like to cut mine into 6 mini slabs, scoring lines into the top and packing in cellophane bags to give as gifts.

Video

Notes

*Suggested topping or flavourings to mix in:

Vanilla Essence: particularly good in the dark chocolate fudge - mix in before beating.

Dried fruit; Cranberries, raisins, blueberries, cherries,freeze dried strawberries (gorgeous in thewhite chocolate fudge), dried banana chips or a mix of whatever you have in the cupboard.

Nuts; Walnuts, cashews, hazelnuts, pecans, macadamias or flaked almonds - Chopped or whole nuts, mix in or use to top the fudge (or do both!).

Chopped or smashed candy cane.

Marshmallows: Mix big marshmallows into the fudge or use mini marshmallows to top.

Chunks of contrasting chocolate: mix chunks of milk chocolateinto white chocolate fudge or vice versa or press pieces of chocolate into the top. Milky way magic stars, buttons, jazzies, maltesers, smarties or chocolate chips would also work well.

Swirled double chocolate fudge: make up two batches of contrasting fudge (e.g. white chocolate at milk chocolate)and swirl them together in the tin. If you only want one batch, halve the recipe and put half of a tin of condensed milk in each bowl of chocolate.

Sprinkles: Try red and white nonpareils on dark chocolate, or snowflake sprinkles on white chocolate.

Don't forget to save this post to Pinterest so you can find this yummy recipe again!Easy 2 Ingredient Chocolate Fudge Recipe (7)

Easy 2 Ingredient Chocolate Fudge Recipe (2024)

FAQs

What is the secret to smooth fudge that is not gritty? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

Why is my 3 ingredient fudge not setting? ›

Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.

What makes fudge softer? ›

Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

Do you stir fudge when it's boiling? ›

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Can you reboil fudge that hasn't set? ›

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

What causes fudge to get too hard? ›

After the fudge mixture is cooked, the beating and cooling stages are equally important. Beating the fudge until it thickens and loses its glossy appearance is critical for achieving the desired smooth texture. Improper beating can result in fudge that is too hard or grainy[5].

What can I do with failed fudge? ›

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

How do you firm up homemade fudge? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

How do you cut fudge so it doesn't crumble? ›

If you have difficulty cutting or if the fudge crumbles with the cuts, try warming the metal knife (or wheel or whatever) in hot water between cuts. Wipe the hot knife dry before cutting. Whatever you use, always wipe the cutting implement clean between cuts.

How to know when fudge is ready? ›

You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.

Do you put fudge in the fridge to set? ›

Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.

Why did my fudge turn out like taffy? ›

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

How do you describe high quality fudge? ›

Principles of quality fudge

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

What causes homemade fudge to be grainy? ›

Grainy Fudge

The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.

What would cause fudge not to harden? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

What gives fudge its firm texture? ›

Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don't feel grainy on your tongue, but smooth. While you ultimately want crystals to form, it's important that they don't form too early.

References

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