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.
We Recommend. 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.
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
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.
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.
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
Letting the chocolate cool first creates small crystals, which is what gives fudge its smooth, creamy texture. However, if you don't beat it at all, the crystals won't form properly, so your fudge won't set. If you forget to beat the fudge, try heating it back up over low heat, then beat it once it's slightly softened.
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
Humidity can cause fudge to boil over in the pan or stay soft when set, so try to avoid working on humid days if at all possible. If waiting for a less humid day isn't feasible, you'll need to boil your fudge at a slightly higher temperature than usual — or just order some delicious fudge from Wockenfuss!
Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.
If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. 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.
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.
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.
However, homemade fudge doesn't always set up into a semi-firm, melt-in-your-mouth confection. 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.
If you didn't reach the correct temperature during the cooking process, it might not set properly. Use a candy thermometer to ensure that you reach the recommended temperature. Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture.
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.
Once the fudge has thickened and the nuts are added, pour the fudge into the prepared pan. Allow it to set at room temperature until firm, about three hours or overnight.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
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