Hey there! So, have you ever had one of those days where you just need chocolate, like, immediately? That was me last Tuesday. I remembered this Five Minute Chocolate Fudge recipe I found ages ago, and let me tell you, it’s been a lifesaver (or a waist-expander, but let’s not dwell on that too much).
Why You’ll Love This
I whip this up when the kids come home from school and they’re looking at me like I’m supposed to be a magician. My partner’s obsessed too—probably because it’s ready before they can say “What’s for dessert?”. It’s one of those recipes that feels like a cheat code, and honestly, who doesn’t love a good shortcut in the kitchen?
What You’ll Need
- 1 can of sweetened condensed milk (I usually grab whatever’s on sale)
- 3 cups semi-sweet chocolate chips (sometimes I mix in some dark chocolate if I’m feeling fancy)
- 1 teaspoon vanilla extract (if I’m out, I just skip it—don’t tell anyone!)
- A pinch of salt (because it makes everything better, right?)
Let’s Get Cooking!
- Grab a microwave-safe bowl and throw in the chocolate chips and condensed milk. Microwave in 30-second bursts, stirring in between, until it’s all melted and smooth. (This is usually where I sneak a taste—quality control!)
- Add that vanilla and salt, then stir like you mean it until everything’s combined. It’s supposed to look glossy and almost too good to be true.
- Pour the mixture into a lined 8×8-inch pan. Smooth it out with a spatula—though it usually ends up looking rustic (a.k.a. messy) when I do it.
- Pop it in the fridge for about 2 hours, if you can wait that long. But who are we kidding? I’ve been known to cut a piece after 20 minutes.
Notes
Sometimes, I’ve found that stirring in some chopped nuts or marshmallows adds a nice twist—just be careful not to overdo it, or you’ll end up with a lumpy mess. Trust me, been there, done that.
Variations
Once, I tried adding a bit of chili powder for a kick, but my family wasn’t too thrilled with it. However, a dash of peppermint extract around the holidays? That’s a winner!
What If I Don’t Have the Right Tools?
No pan? No worries. Just use a loaf tin or even a couple of muffin trays if you’re feeling creative. It might not be traditional, but it works!
How to Store This Goodness
Put any (if there’s any!) leftovers in an airtight container in the fridge. But let’s be real, it rarely lasts more than a day in my house.
Serving Suggestions
We love it with a scoop of ice cream on top, or sometimes I just crumble a little over my morning coffee. Might sound weird, but it gives a mocha vibe—try it!
Pro Tips from My Kitchen
I once tried to skip the lining step and regretted it. The fudge stuck to the dish like a painful breakup—so don’t skip it, seriously.
FAQ
Q: Can I use milk chocolate instead?
Actually, you can, but it tends to be a bit too sweet for my taste. But hey, you do you!
Q: How do I know it’s ready?
Honestly, it’s one of those things—you just kind of get a feel for it (or you can just trust me on the 2-hour fridge thing).
Q: Can I double the recipe?
Sure thing, but make sure you’ve got a pan big enough. Otherwise, you’ll have chocolate on your countertops. Been there!