How to make fudge from scratch

10-minute gourmet: This favourite sweet only takes two ingredients! We've got three ways to use it and four variations on the classic chocolate recipe

By Photo by Angus Fergusson; Food styling by Murray Bancroft; Prop styling by Catherine Doherty

Updated November 2, 2012

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Classic chocolate fudge

Ingredients:

500 g best quality dark, milk or white chocolate, about 3 1/2 cups coarsely chopped
300 mL can sweetened condensed milk

Directions:

1.Line the bottom and sides of an 8 × 8-in. pan with 2 large overlapping pieces of plastic wrap, letting wrap hang over sides of pan.

2. Combine chocolate and milk in a large microwave-safe bowl. Microwave, uncovered, on medium, stirring halfway through, until chocolate is almost melted, 3 to 4 min.

3. Remove and stir until evenly mixed and smooth. Scrape mixture into prepared pan and press down, smoothing top.

4. Fold overhanging ends of plastic wrap over fudge to completely cover. Refrigerate at least 2 hours or overnight. Fudge keeps well, refrigerated, up to 1 week.

Stovetop method: Melt chocolate in a double boiler. Heat condensed milk in a saucepan. Mix together until smooth.

Makes 64 squares.

Per square: 66 calories, 1 g protein, 8 g carbs, 4 g fat, 9 mg sodium.

Four ways to switch it up

1. Dark-chocolate ginger fudge: Use dark chocolate. Stir 1 cup chopped candied ginger into fudge mixture.

2. Cookies and cream fudge: Use white chocolate. Stir 1 1/2 cups crumbled chocolate wafers into fudge mixture.

3. S’mores fudge: Use milk chocolate. Stir 1 1/2 cups mini marshmallows and 1 1/2 cups honey graham cereal or broken-up graham crackers into fudge mixture.

4. Fruit and nut fudge: Use dark, milk or white chocolate. Stir 1 cup any chopped dried fruit and 1 cup any chopped nuts into fudge mixture.

Three ways to use it

Easy truffle pops
Cut Classic chocolate fudge (recipe on previous page) into 1-in. squares and place on a microwaveable plate. Heat on medium for 30 sec. Roll into balls, then roll in cocoa powder, sprinkles or chopped nuts. Set a lollipop stick in each and refrigerate until firm.

Molten cakes
Prepare cake batter for 12 cupcakes. Pour batter halfway up cups of a muffin tin. Lay a piece of Classic chocolate fudge (recipe on previous page) in the middle and cover with remaining batter. Bake as directed. Serve warm.

Fudge sundaes
Grate classic chocolate fudge (recipe on previous page) on a box grater. Sprinkle over ice cream sundaes or frosted cupcakes.