We call this Super Fast Fudge. It is so easy and so fast to make, it is the perfect treat to make with the kids because it’s so simple. The best part, it tastes so good! All you need is two ingredients and a microwave. In less than 90 minutes you will have delicious, homemade fudge. Check out this amazing 2 ingredient fudge. Who knew simple, could be so good.
2 Ingredient Easy Fudge Recipe
What you will discover in this article!
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If you have been hanging around STEAM Powered Family for a while you know we LOVE making candy. It is a great skill for kids to learn, but it also a wonderful, tasty STEM activity. There is some fascinating science that goes into candy making, plus you are working with precise measurements and temperatures that leave little room for error. Add in some colourful creations and candy making is a great STEAM activity!
In our pursuit of science and understanding sugar science, we have sweated over a number of fudge recipes with varying degrees of difficulty. From Vanilla and Chocolate Fudge, to Butterbeer Fudge, to Rainbow Fudge, we have had a really sweet time creating fudge!
But now we have mastered the science of candy, and understand the critical roll of temperature and sugar, it’s time for the super easy, super fast fudge. The one kids can make themselves. That you can throw together when your child comes home and announces there is a party at school tomorrow and you need to provide a treat. The one that you can keep in your back pocket for those emergencies that can only be solved with delicious, sweet, chocolaty fudge.
The reason we have this option is because the condensed milk has already been processed to reduce its liquid content and been sweetened. Add to this the chocolate and we have the raw material for fudge with all the work and calculations done for us. This saves us a LOT of steps from our previous fudge making projects.
Are you ready? It’s 2 ingredients, takes less than 10 minutes of prep. And oh boy does it taste amazing!
Super Fast Fudge Supplies
Microwave safe bowl Spatula 8 inch square pan, lined with foil and lighted coated with butter Knife to grate the chocolate
Line an 8 inch pan with tinfoil and coat with a very light coating of butter.
Grate the chocolate into a microwave safe bowl and microwave on high until melted. Depending on your microwave it will take about 1 ½ minutes. Microwave 30 seconds and then stir, repeat. When the chocolate starts to melt, microwave in 15 sec increments until it is smooth. The reason for doing this is to prevent the chocolate from scorching.
Carefully remove from the microwave (use oven mitts if the bowl is hot) and add the sweetened condensed milk. Stir until completely blended.
Pour the mixture into the prepared pan. Refrigerate for 1 hour. Cut into pieces (we cut it into 24 pieces) and eat.
Store the fudge in an airtight container in the fridge Do not freeze. I tried, it turns rubbery, yet slimy. Not good. It’s best to eat it immediately. You can always make more quickly and easy because this is Super Fast Fudge!
Line an 8 inch pan with tinfoil and coat with a very light coating of butter.
Grate the chocolate into a microwave safe bowl and microwave on high until melted. Depending on your microwave it will take about 1 ½ minutes. Microwave 30 seconds and then stir, repeat. When the chocolate starts to melt, microwave in 15 sec increments until it is smooth.
Carefully remove from the microwave (use oven mitts if the bowl is hot) and add the sweetened condensed milk. Stir until completely blended.
Pour the mixture into the prepared pan. Refrigerate for 1 hour. Cut into pieces (we cut it into 24 pieces) and eat.
Store the fudge in an airtight container in the fridge Do not freeze.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.
Using a mini muffin tin or silicone candy mold can also help your fudge firm up faster. Thanks to their smaller surface area, they'll help fudge harden much more quickly than if you pour it all into one larger container.
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.
If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
there is too much leftover water in the syrup and the resulting fudge is soft. To save the fudge, put it in a saucepan with 15 to 30 ml (1 or 2 tbsp.) of 35% cream and bring to a boil, stirring until the sugar is completely melted. Then let it boil until the thermometer reaches 114 to 115 °C (237 to 239 °F).
It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.
These items are essentially the same with one big difference: no sugar is added to evaporated milk. Sweetened condensed milk also has 60% of the water removed, but contains 40% sugar. Due to the big flavor difference, they cannot be substituted for each other.
It provides a concentrated creaminess and sweet, milky flavor to whatever you put it in, without all the excess moisture that you get from regular old milk. That makes it perfect for creamy things that you want to set to a near-solid, like key lime pie, fudge, frozen margarita pie, or caramel.
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained. This will ensure the fudge has the ideal concentration of water and sugar. Fudge is difficult to make.
If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Don't throw out the whole pan, because you may be able to melt the fudge down and try again.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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