Foolproof Fudge- Makes about 2 1/2 pounds
12 oz milk chocolate or semi-sweet chocolate chips
1 can sweetened condensed milk
Line a 9 inch square pan with aluminum foil. Butter or spray with Pam. In a thick bottomed saucepan, melt together the chocolate chips and the condensed milk. When the mixture is melted and smooth, pour into prepared container. Cool, then cut into 1 inch squares. The bottoms will be a bit greasy looking due to the Pam. Don’t worry, once you cut them and toss the fudge back in the refrigerator for a few hours, this will go away.
Double Decker Peanut Butter- Simply let the first layer firm up, then make a batch with peanut butter chips. Pour on top of the chocolate later, let set up overnight in the refrigerator.
Nuts- Pour a bag (8oz, generally) of whatever type of nut you prefer into the mixture once it’s just about ready to be poured.
Fruits- Stir 6-8oz of food processed dried fruit into the mixture once it’s just about ready to be poured.
Flavored fudge- When the mixture is melted and almost ready to be poured, add 1 or 2 dram bottles or 1-2 teaspoons of any Lorann-type candy flavoring. Stir well to incorporate.
Flavored Fudge take 2- Another idea is simply different chips! I’ve used the Andes Mint chips that come out around Christmastime, peanut butter, Health, cookies & cream… there are so many specialty types of flavored chocolate chips that come out for different holidays, and ALL of them can be used in place of regular chocolate chips in this recipe. Be leery of vanilla and others that are high in fat… they don’t tend to set up enough. Try to mix with a harder chip if possible, or use candy wafers or almond bark instead if you’re looking for a vanilla base.