3 Minute Fudge

• Prep Time: 5 minutes

• Cook Time: 3 minutes (in the microwave)

• Chill Time: 2 hours

• Total Time: 2 hours 8 minutes

• Intensity: Easy

• Yield: 36 pieces (one 8×8 inch pan)

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Ingredients

• 3 cups (510g) semi-sweet chocolate chips

• 1 can (14 oz / 397g) sweetened condensed milk

• 2 tablespoons (28g) unsalted butter

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• Optional: 1/2 cup chopped walnuts or pecans

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Instructions

1. Prepare Your Pan

Line an 8×8 inch square baking pan with parchment paper or aluminum foil. Leave some overhang on two opposite sides to create “handles” that will make it easy to lift the fudge out later. Lightly grease the paper or foil with non-stick spray to ensure easy removal.

2. Combine and Microwave

In a large, microwave-safe bowl, combine the semi-sweet chocolate chips, the entire can of sweetened condensed milk, and the butter.

Place the bowl in the microwave. Microwave on high for 1 minute. Remove the bowl and stir the ingredients. The chocolate will have started to melt but will still hold its shape.

Return the bowl to the microwave and heat for another 1 minute 30 seconds on high. Remove and stir again. The mixture should be mostly smooth with a few nearly-melted chocolate chips remaining.

Return for a final 30 seconds on high. Stir until the residual heat melts the last of the chips and the mixture is completely smooth, glossy, and uniform in color. This is the total 3 minutes of cooking time.

3. Add Flavor and Mix-Ins

Immediately add the vanilla extract and salt to the hot fudge mixture. Stir vigorously until fully incorporated. If you are adding nuts, fold them in now.

4. Set and Chill

Pour the fudge mixture into your prepared pan. Use a rubber spatula to spread it evenly into the corners. The mixture will be thick and glossy. For a cleaner look when cutting, you can gently tap the pan on the counter a few times to release any air bubbles.

Refrigerate, uncovered, for at least 2 hours, or until the fudge is completely firm to the touch.

5. Cut and Serve

Once firm, use the parchment paper handles to lift the entire block of fudge out of the pan. Place it on a cutting board. Using a sharp chef’s knife, cut the fudge into 1-inch squares. For the cleanest cuts, wipe the knife with a warm, damp cloth between slices.

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Nutrition Facts

Approximate per piece (based on 36 pieces, without nuts)