Practically Instant Fudge

HAPPY MONKEY DAY!

I adapted this recipe from Emmy Made, who adapted it from The Mennonite Community Cookbook.

It really is 5-Minute Fudge!

Before you start, line a pan with parchment paper. The recipe says a 6-8-cup loaf pan (9″ x 5″) but I didn’t have one, so I used a square pan and the fudge was shorter than Emmy’s, which was fine, because it’s RICH, because fudge.

Heat 16 ounces of 60% chocolate chips (Emmy recommended Ghirardelli, so that’s what I used, except my package was only 10 ounces, so I made up the difference with semi-sweet off-brand). Emmy recommends — and I followed her recommendation — to heat the chocolate in the microwave in a 4-cup measuring cup in 30-second increments, stirring well after each 30 seconds.

Add 1 teaspoon of vanilla extract.

Add 1/8 teaspoon of salt (I used Kosher salt)

I added a buncha chopped pecans, because of course I did.

Mix that all together and then — AND ONLY THEN — stir in 14 ounces of sweetened condensed milk. It starts to thicken IMMEDIATELY.

Scrape it into your lined pan, put another piece of parchment paper over it, and press it down evenly and into the corners.

Emmy suggests sprinkling the top (and then pressing down) various toppings, but I just went with the pecans IN the fudge.

Cool it until it’s firm, and cut it into pieces. I cut mine into LITTLE pieces.

SO GOOD, and just that quick!

A WRITING PROMPT FROM ME TO YOU: Something only takes five minutes, but is spectacular.

MA

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About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Practically Instant Fudge

  1. Alicia Butcher Ehrhardt

    December 14, 2021 at 1:07pm

    Need to figure out a low-carb version: cocoa, real butter and real cream, Splenda, vanilla.

    I’d love the real stuff, but then I wouldn’t be able to write for days – brain and gut would be too unhappy. Sigh.

    Enjoy yours – eat a tiny extra piece slowly – for me.

    Permalink  ⋅ Reply
  2. circadianreflections

    December 15, 2021 at 9:01am

    I tried making fudge once way back in my 30’s. It wasn’t good so, I haven’t made any since. I’m so glad yours came out rich and delicious! It sure looks yummy!

    Permalink  ⋅ Reply
  3. joey

    January 8, 2022 at 8:24pm

    I cannot say this is my mother’s recipe, but she makes instant fudge that looks like this every year and she sends it to us and my family eats it all up! I always eat one right away so they don’t eat it all up before I get one πŸ™‚

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      January 9, 2022 at 8:25am

      I had another recipe that used cream cheese, but this one is even faster!

      Permalink  ⋅ Reply

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