Years ago, I received an email from one of my co-workers connecting me to a link with hundreds of Christmas Recipes. I found a recipe for fudge that contained at least 5 ingredients. I kept adjusting the recipe until I had the same consistency with without the additional sugar and ended up using just condensed milk and milk chocolate chips. I have been making it ever since adding coconut, chopped walnuts, Christmas candy chopped into colourful pieces for a bit of contrast and even almonds with bright red dried cranberries for a more mature and festive fudge! The key is just the right amount of chocolate versus condensed milk. Do not use dark chocolate or bittersweet chocolate – the consistency changes completely and you will be left with a dry product that does not resemble fudge at all.
In the midst of our Covid Pandemic in which I am writing this blog, I couldn’t always find the same milk chocolate chips I had been using for years. So I found these chocolate chips on Amazon and the consistency ended up being just right!
Ingredients:
3 cups milk chocolate chips
1 can (300 mL/13.7 oz.) condensed milk – any brand is fine
Place the chocolate and the milk in a medium saucepan. The milk is sweet and thick, so it can get a bit messy. Turn the element onto medium heat (5 or 6 on most stoves) and start stirring after about 30 seconds.
I stir the outside edge in and make sure the middle is stirred so nothing burns -roughly every 30 seconds for the next few minutes.
You can see that as it melts, the chocolate mixture is getting a glossy finish. That is the consistency we are looking for. Some of the chocolate chips may still look slightly chunky as they haven’t melted, as you can see in the picture below, but that is the perfect time to remove the pan from the hot element. If you leave it on any longer, the chocolate consistency changes so much that it becomes dry and crumbly. The rest of the bits will melt even after you remove the pot from the element as the fudge is already hot enough.
Working quickly now, line a square cake pan (I use 21 cm x 21 cm or 8″ x 8″) with parchment paper (wax paper is fine and if you don’t have anything else, use aluminum foil but spray it first with a bit of cooking spray) and pour the mixture in. (If you don’t have a cake pan close to this size, use any Rubbermaid or Tupperware square or rectangular container). Use a rubber spatula to try to smooth the fudge into the corners so that you have a fairly even top. If you spread the fudge out too thin on a cookie sheet or larger container, it tends to dry out quickly and is more like a chocolate bar and not what we are looking for. This fudge needs a good 2 cm or 3/4″ thickness in order to have a nice moist gooey fudge consistency!
Allow fudge to cool and dry for a few hours. If your kitchen is warm and humid, this will take a few extra hours longer. The block of fudge will keep its shape as it dries in the pan and I usually lift it out of the pan using the corners of the parchment and place it on a cooling rack to speed the process along after about 2 hours. It should be ready to cut into pieces after about 3-4 hours. I just place the block on a cutting board with the parchment still under it and divide it into 9 pieces which I stack and package or display on a plate. If, when you first cut into the fudge, it is too soft to cut, let it dry another 1-2 hours.
TWO ingredients, FIVE minutes stove time and then be patient and let it cool and dry for a few hours. Easy! Delicious!
This tray featured below has broken peanut pieces in it for a nice crunch. I have also cut the fudge into tiny, bite-sized pieces as it is sweet and some people only want a sample, especially if you have an adult crowd. Regardless, you will be a hit with your family and friends! Make it in the morning before work and cut it when you get home.
Lolita Bakes! 
That looks delicious. I might have to give this one a try! – K
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