Who doesn’t love dense, creamy fudge?
*waiting*
I knew it. No one doesn’t = everyone loves it.
This particular fudge recipe is one of the quickest and easiest there is. It lends well to all kinds of flavours and add-ins. Just change the flavour of chocolate chips, extracts, and even the sweetened condensed milk, add any combination of add-ins, and you’ve got a myriad of fudge recipes. Let your imagination go wild!
[Recipe] 5-Minute Chocolate Mint Ribbon Fudge
1 bag (about 2 cups) of chocolate chips (I used PC mint chocolate chips, so therefore omitted 2 tsp of mint extract)
6 oz white chocolate
1 can (1 1/4 cups) sweetened condensed milk, divided
2 tsp vanilla extract
2 tsp mint extract
1 Tbsp butter
green food colouring (optional)
Line an 8×8 inch pan with wax or parchment paper. Set aside.
I found out during the making of this great fudge that a can of sweetened condensed milk has this much in it (1 1/4 cups). This is good information to know:
Melt the chocolate chips and 3/4 cup of sweetened condensed milk in a double boiler (or alternatively, the microwave).
Once the chocolate is melted and smooth, add 1 tsp vanilla and 1 tsp mint extracts, along with 1/2 Tbsp butter. Stir until smooth.
Pour half of this mixture into the bottom of the parchment lined pan. Chill in the refrigerator for 10 minutes. I used about 2/3 of the dark chocolate mixture in the bottom of this fudge because I wanted to have a more decorative top on the fudge. If you just want straight up ribbon fudge, pour half of the chocolate in the pan now, and you’ll top the fudge with the other half later. Keep the fudge you’re not using right now at room temperature until you need it.
While the first layer is chilling, melt the white and 1/2 cup of sweetened condensed milk in a double boiler (or alternatively, the microwave).
Once the white chocolate is melted and smooth, add 1 tsp vanilla and 1 tsp mint extracts, along with 1/2 Tbsp butter, and food colouring if using. Stir until smooth.
Pour this mixture over the first layer in the pan. Chill again in the refrigerator for 10 minutes.
Warm the dark chocolate a bit again, either in the double boiler or in the microwave. Pour this last layer over the white chocolate layer.
Allow the fudge to chill in the fridge for a couple of hours before cutting.
