Fudge was actually invented by accident making it so appropriately named. A candy maker in Baltimore, Maryland in the 1880s trying to make another candy took the chocolate off the stove before it hit the right temperature and viola fudge was created. You just have to love a mistake like this. Historians have traced this story according to a letter written by Emelyn Battersby Hartridge a Vassar College student in 1886. The story is one of her classmates cousin is the originator of the fudge but she used the recipe to make 30 pounds of fudge to sale at the Vassar College Senior Auction. If fudge originated from a mistake, is it that complicated to make? Some recipes call for corn syrup, marshmallows or marshmallow crème, buttermilk, or sour cream. They take hours and muscle power to make with complicated instructions and equipment like candy thermometers.
What about the non-cook that just wants to enjoy a piece of fudge every now and then? There has to be a simple recipe for fudge right? Well there is. You can enjoy fudge all year round and it only takes 10 minutes to create. Candy making at home no longer has to be intimidating and you can customize this recipe to your taste even adding crushed peppermints or cranberries during Christmas if you like. Give this tasty fudge recipe a try and you too can enjoy fudge all year round and not just at Christmas. Of course you can still put some in a tin and wrap it with a bow to give out as a Christmas present but this recipe is so good you may not want to share.
1 Can of Condensed Milk (Measure out 10 ounces. Save the remaining milk for another recipe)
1 Tablespoon of Vanilla Extract
3 Cups of Chocolate Chips
4Tablespoons of Salted Butter
¼ Tablespoons of Salt
Optional: Nuts or Toffee Chips
Mix condensed milk, butter, and chocolate chips in a microwavable safe bowl and microwave for 2 to 3 minutes checking and stirring every minute; once completely melted stir to combine.
While the chocolate is melting; prepare an 8X8 inch pan by lining it with foil paper. Make sure that you leave some foil to hang over the sides of the pan so that it is easy to remove.
Next gently fold in the salt and nuts or toffee chips. Pour the mixture in the prepared pan and smooth into the pan.
Place the mixture in the refrigerator for 1 hour or more. When your fudge has chilled you’ll be able to remove the fudge from the pan by lifting the draping foil out of the pan.
Cut the fudge into squares and serve.