Easy 5 Ingredient Fudge

One of my favorite holiday treats is fudge. But I also don’t want it to be too complicated and take too much time. That’s where this easy 5 ingredient fudge recipe comes in handy. Whether you’re hosting a holiday gathering, looking for the perfect homemade gift, or simply craving a sweet treat, this easy 5-ingredient Christmas fudge is sure to be a hit. Made with semisweet chocolate chips, sweetened condensed milk, butter, vanilla, and salt, this recipe is simple, delicious, and versatile. Plus you can also add whatever toppings or ad-ins you would like. Mix in some chopped walnuts or pecans, or top with chocolate treats or sprinkles. The options and combos are practically limitless.

Why this fudge is perfect for the holidays

The holiday season tends to be busy for a lot of us and finding holiday recipes that are quick, easy and delicious are really important. This 5-ingredient fudge checks all the boxes:

• Minimal Ingredients: You need minimal ingredients and a few toppings.
• Quick and Easy: This fudge comes together in minutes and is ready to go after only an hour (or less) in the fridge.
• Customizable: You can keep it as simple as you like with no add-ins or toppings or add whatever you would like. Chopped walnuts or pecans go great in this fudge. When it comes to toppings the sky is nearly the limit. Add whatever festive toppings you would like.
• Great for Gifting: This fudge makes a great addition to your plate or box of Christmas cookies that you are giving to friends and family.

You don’t have to be an experienced baker to whip up a batch of this fudge. This recipe is simple enough for anyone to follow.

Ingredients you will need to make this easy 5 ingredient fudge:

This recipe can easily be doubled for a large batch of fudge.

• 3 cups semi-sweet chocolate chips – you can swap the semi-sweet chocolate chips with milk chocolate chips
• 14 oz can sweetened condensed milk
• 1/4 cup (or 2oz) unsalted butter cut into cubes
• 1 tsp vanilla extract – you can swap the vanilla with peppermint or almond extract if desired
• 1/4 tsp salt
• Assorted add-ins and toppings of your choice (optional)

Directions for making the fudge

• 1.) Prepare your pan by lining an 8X8 pan with parchment paper leaving some overlap for easy removal. When doubling the batch I use my 16X12 baking sheet lined with parchment paper.
• 2.) In a large microwave safe bowl (or you can use a double boiler if you prefer not to use the microwave) put the chocolate chips, butter, salt and sweetened condensed milk.
• 3.) In 30 second increments melt the ingredients together in the microwave. Don’t go any longer than 30 seconds at a time! Scrape down the bowl and stir with a rubber spatula between each interval. The chocolate will begin to melt. Keep going until the chocolate is melted and well combined with the other ingredients. You want the mixture to be nice and smooth.
• 4.) Quickly stir the vanilla into the mixture. If you are adding nuts or any other add in now would be the time to stir them in.
• 5.) Working quickly pour the fudge into the prepared pan and spread out with the spatula. I find that using my fingers can sometimes be easier than the spatula.
• 6.) Put whatever toppings you desire onto the still warm fudge and gently press into the fudge.
• 7.) Cover with plastic wrap and place in the fridge until cooled and solid. This will not take long.
• 8.) When fudge is cooled and hardened remove from the pan using the parchment overlap and cut into squares, whatever size you desire.
• 9.) Store in an airtight container in the fridge. Enjoy!

Notes:

Making fudge is easy, but these tips will help ensure your results are flawless:

• Make sure to only run the microwave for 30 seconds (or less) at a time. If you run it for too long then the chocolate could seize up, ruining the fudge. Using a double boiler on low heat helps prevent this as well.
• Don’t forget the parchment! You will have a messy struggle getting the fudge out of then pan if it is not lined.
• Make sure to add your toppings and gently press into the fudge as soon as the fudge is spread in the pan and is still warm otherwise they won’t adhere to the the fudge and easily fall off.
• Store in an airtight container with a piece of parchment between the layers to prevent sticking. You can also freeze the fudge for longer storage. For this I put the fudge in a single layer on a paper plate, slip into a large ziploc bag and place in the freezer.

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