Fudge comes together hassle-free with this Two Ingredient Fudge Recipe. There are endless variations, making it easy to shop your pantry and use what you have on hand.
Pour the mixture into the prepared pan. Allow to cool completely before cutting.
Notes
Nutritional values are approximate and are based on cutting the batch into 16 squares. Store your fudge in an airtight container at room temperature for a week, in the fridge for two weeks. For longer storage, you can freeze fudge. Be sure to remove all the air from the container for best results.Variations Two Ingredient Fudge makes it easy to shop your kitchen. Use what you have! As long as you have sweetened condensed milk (or milk and sugar to make your own) and some type of chocolate or baking chips, you are golden. Consider these options:
For melting: You can use white chocolate chips, dark chocolate chips, milk chocolate chips, peanut butter baking chips, other baking chips, or colored candy melts.
For flavoring: If you want to go beyond just the flavor of your chocolate, consider stirring in ½ teaspoon of your favorite extract, or a combination of extracts, such as vanilla, rum, maple, peppermint, coffee, almond, or orange.
For stir-ins: I left this batch a basic white fudge, but you can stir in chopped nuts, chopped dried fruits, pretzels, cookies, crackers, or candy bits.
For smores fudge: use milk chocolate chips and stir in marshmallows and crumbled graham crackers
For rocky road fudge: use semisweet chips and stir in marshmallows and toasted almonds
For cookies and cream fudge: use white chocolate chips and stir in broken Oreo cookies
For eggnog fudge: use white chocolate chips and stir in some rum or brandy extract and a bit of nutmeg.
For Mexican chocolate fudge: use milk chocolate chips and stir in some cinnamon and cayenne pepper.