2 Ingredient Chocolate Fudge Recipe

I gotta say, I’ve been really into this fudge recipe that only needs one can of sweetened condensed milk and two cups of semisweet chocolate chips, and even though I sometimes mess up stirring, its so satisfying every single time.

I love making this easy 2 Ingredient Chocolate Fudge. My recipe uses sweetened condensed milk and semisweet chocolate chips that not only deliver bold, rich flavor but also pack sugar and calories with some calcium and protein.

I think it’s an awesome quick treat when im craving something indulgent.

Ingredients

• Sweetened condensed milk is thick, rich, and loaded with sugars for an energy boost.
• It adds a smooth creaminess but dont offer much fiber or protein to your fudge.
• The milk’s carbohydrates provide necessary sweetness that helps bind the fudge mixture.
• Semisweet chocolate chips bring a rich cocoa flavor enhanced by a salty sweet balance.
• They contribute a bit of fat and proteins, making each bite indulgently smooth.
• Tiny cocoa antioxidants in these chips offer some health perks in every delicious square.
• This 2 ingredient fudge delivers an ultra sweet, chocolatey treat using minimal ingredients with maximum satisfaction.
• Perfect for spontaneous cravings, this recipe proves simplicity can create crave worthy desserts.

Ingredient Quantities

• 1 (14 oz) can of sweetened condensed milk
• 2 cups of semisweet chocolate chips

How to Make this

1. Prep an 8×8 pan by lining it with parchment paper so the fudge won’t stick later.

2. Pour the chocolate chips and the can of sweetened condensed milk into a microwave safe bowl.

3. Microwave the bowl on high for 30 seconds then give it a good stir until the chocolate chips start melting.

4. Keep microwaving in 15 to 20 second increments, stirring in between, until the chocolate is fully melted and the mixture looks smooth.

5. Once everything is nicely melted, stir the mixture well to combine any spots that might not have mixed evenly.

6. Transfer the warm fudge into your lined pan and use a spatula to spread it into a thin, even layer.

7. Let the fudge cool down at room temperature for a bit.

8. Then put the pan in the fridge for at least 2 hours to let it firm up.

9. After it’s chilled, take the fudge out of the pan and cut it into squares.

10. Enjoy your treat, and store any leftovers in an airtight container in the fridge.

Equipment Needed

1. 8×8 baking pan
2. Parchment paper
3. Microwave-safe bowl
4. Microwave
5. Spatula for stirring and spreading the fudge
6. Knife for cutting the fudge into squares
7. Airtight container for storing leftovers

FAQ

• Q: How long does the fudge need to chill?
  A: It usually needs 1 to 2 hours in the fridge before its ready to cut.
• Q: Can I double the recipe?
  A: Yeah, you can double it but make sure you use a larger pan so its all spread out evenly.
• Q: Can I swap out semisweet chocolate chips for dark chocolate?
  A: Sure, you can use dark chocolate chips – it might just be a bit richer in flavor.
• Q: How can I tell if the fudge is set?
  A: When its firm and you can lift it in clean pieces without it sticking too much, then its set.
• Q: Can I store this fudge out of the fridge?
  A: Best is keeping it in the fridge because it makes the texture just right, but if it’s cold enough, it might be okay on the counter for a short time.

2 Ingredient Chocolate Fudge Recipe Substitutions and Variations

• If you don’t have a can of sweetened condensed milk, you can mix about 1 1/2 cups of evaporated milk with 1/3 cup sugar and heat it a bit until dissolved.
• If you dont have semisweet chocolate chips, you can chop up a semisweet chocolate bar or use bittersweet ones.
• For a dairy free try, you could use coconut condensed milk and vegan chocolate chips instead.

Pro Tips

1. When you’re microwaving the chocolate and condensed milk, stir real good between intervals so it doesnt end up with any burnt bits. This helps make the fudge smooth and even.

2. Make sure you let the fudge cool at room temperature a bit before you put it in the fridge. If you chill it while its still too warm, you might get a lumpy texture that won’t be as good.

3. Use plenty of parchment paper in the pan so that when you take the fudge out its less likely to stick or break into weird shapes. It’s not as fun having to scrap bits off the pan.

4. If you wanna mix it up, consider adding a handful of chopped nuts or dried fruits into the melted chocolate just before pouring it into the pan for a bit of extra crunch and flavor.