Stove-Top Easy Fudge

    I have made fudge in all sorts of ways from baking to microwave and I've found the one way that is almost fool-proof and leaves you with decadent fudge that is smooth and delicious!  Microwaving promotes uneven heating and the end result can be a grainy fudge, making fudge using corn syrup and a candy thermometer can fail if you don't reach soft-ball stage (who needs that stress LOL)  Try this recipe!  One saucepan, one 8x8 parchment lined baking dish and you're good to go!!  ~Enjoy! Diane 

Stove-Top Easy Fudge 

Basic Recipe:
3 1/2 cups of any chocolate chips (*3 cups chocolate if adding nuts, dried fruits or candies) 
1 can sweetened condensed milk
1/2 tsp salt
1 tsp vanilla
1/2 cup nuts, dried fruits or candies, etc...

Line an 8x8 pan with parchment (I let the parchment run up the sides 
To just lift out once cooled) 

Stir all ingredients together over medium heat, constantly 
Stirring to prevent scorching. Once melted and thick, pour 
Into prepared 8x8 dish and set in fridge to cool (about 1 hour) 
(remove fudge using parchment on sides of dish, and cut into squares.)

Diane's Kitchen Notes: 
*use good chocolate that you enjoy eating 
I used Ghirardelli and Lindt Chocolates

*White chocolate may appear runnier when pouring into 8x8
Then Dark or Milk Chocolate (that's normal) 

*Spices - I add a bit of espresso powder to my chocolate fudge 
And I added nutmeg, cinnamon, vanilla & cardamom to my chai fudge
Add spices, extracts in 1/2-1 tsp increments until your happy with the taste.

*Cutting - I remove my fudge to a large cutting board covered in foil, then true up 
the sides of fudge if needed (cook gets the fall-off!)  Cut into 6x6 rows for 36 pieces.