Easiest Fudge in the World

Yield: 40 large fudge square

2 pounds bittersweet or semisweet chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
Two 14-ounce cans sweetened condensed milk
1 teaspoon vanilla extract

Thoroughly coat all inside surfaces of a 9 x 13-inch baking pan with nonstick cooking spray. Melt chocolate and butter in a double boiler or in a large bowl in the microwave, stirring until smooth. Remove from heat and stir in condensed milk and vanilla extract. The mixture should be completely smooth. Scrape fudge into prepared pan. Use a rubber spatula or your fingers to coax fudge into corners and into an even layer. Refrigerate 2 hours or until firm enough to cut. Cut into 40 squares (8 x 5).

Candy Tidbits
For Rocky Road Fudge, add 1-1/2 cups miniature marshmallows and 1-1/2 cups chopped toasted walnuts or pecans to fudge before scraping into pan. For Chunky Fudge, add 1-1/2 cups dark raisins and 1 cup chopped toasted peanuts. For Fudge X 3, divide recipe in half. Use bittersweet chocolate for one half and spread in pan. Use milk chocolate for second half and spread in pan on top of first half. While still soft, scatter 1 cup miniature semisweet chocolate chips on top and press into surface with your fingers.

FIELD NOTES: I have given you a very basic recipe along with several variations (see Candy Tidbits) and you may think of more yourself.

LIFESPAN: 2 weeks refrigerated in airtight container in single layers separated by waxed or parchment paper.
 

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