#Easy microwave vanilla fudge recipe condensed milk how to

#Easy microwave vanilla fudge recipe condensed milk how to

I recommend cooking this fudge at 50% power in your microwave, so before you begin, brush up on your particular model to make sure you know how to change the power setting! Microwave:Since it’s in the title, this one is probably obvious.Vanilla extract: Vanilla is my go-to for basic chocolate fudge, but you can use a TON of different extracts! Check the Variations section below for more flavor inspiration.Įasy ingredient list, easy equipment list! (Yessssss.) Here’s what you’ll need to whip up this fudge.If you are using table salt, only use half the amount in the recipe–table salt is much saltier. Salt: Salt is candy’s best friend! It keeps this fudge from being too one-note and cloying.You can use salted or unsalted butter, but if you use salted, consider reducing the amount of added salt, at least until you’ve had a chance to taste the fudge mixture. Butter: Butter makes everything better! In this recipe, it adds fat (= creamier texture) and it shouldn’t be omitted.Both are sold in cans, but they’re very different and evaporated will not work in this recipe. Be sure you are using sweetened condensed milk, not evaporated milk. Sweetened condensed milk: If chocolate is the foundation, then condensed milk is the… walls of this recipe? I lost the metaphor a bit, but you get the idea: it’s super important and cannot be replaced.I’ve had good results with Guittard, Ghirardelli, and Nestle dark or semi-sweet chocolate chips. If you don’t like snacking on the chips by themselves, please don’t use them in this fudge. The flavor and quality of chocolate chips can vary wildly between brands–some chips are decadent and delicious, some are hard, waxy nubs with only the faintest whiff of chocolate. Chocolate: Chocolate is the foundation of this recipe, and I’ll be blunt: if you use cheap, flavorless chocolate chips, you will be disappointed in your fudge.To make basic chocolate fudge, you’ll need: One of the beauties of this recipe is that the ingredient list is blessedly short. So let’s jump in and I’ll tell you everything you need to know to make perfect 3-minute fudge. The best part of this recipe is that once you’ve nailed the basic version, you can make an endless variety of different flavors, experimenting with all kinds of extracts, mix-ins, chip flavors, and more. That’s why I always recommend new candy makers start with microwave fudge! This miracle recipe is SO fast, SO easy, and if you follow my tips, practically foolproof! The texture and flavor is different from traditional fudge, but that’s not a bad thing–even the pickiest fudge purist will appreciate the super smooth texture and caramel undertone from condensed milk.

But it’s not a spur-of-the-moment treat you whip up when you want a little something sweet. It requires a candy thermometer, a long, slow boil, an even longer, slower cooling process, and a seemingly endless beating period that can exhaust the biceps of even the strongest baker.

Traditional fudge is actually pretty finnicky to make. It’s safe to say that I’ve made and eaten WAY more than my fair share of fudge over the years! Old-Fashioned Fudge vs Microwave Fudge I started writing about candy way back in 2006, and since then, I’ve created thousands of candy recipes for other companies, written a candy cookbook, and filmed a candy course with Craftsy. The Easiest Fudge Ever – In the Microwave! When that chocolate craving strikes and you need some NOW, turn to this Microwave Fudge recipe! This quick and easy chocolate fudge is made in the microwave, and requires just 5 ingredients and 3 minutes to come together.