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3 Ingredient Fudge Recipe

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This recipe for 3 Ingredient Fudge, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bridget Green


1 (12-ounce) bag semi-sweet chocolate chips, white chocolate chips, or chopped chocolate
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Optional Ingredients:
cup chopped nuts, like walnuts, pecans, or pistachios
1 cup creamy nut butter, like peanut butter, almond butter, or cashew butter
10 to 12 chopped Oreo cookies
This is a basic base recipe; you can add whatever flavors you would like to the three ingredients to give as much of a variety of fudge as you desire.

 Line an 8x8 baking pan with parchment paper or wax paper and set aside. If you do not have parchment paper, you can use plastic wrap, but it is best to use a liner that creates "handles" to lift out the fudge as opposed to greasing the pan with butter or cooking spray.
 In a microwave-safe medium bowl, combine the chocolate chips and sweetened condensed milk. Microwave the mixture for 1 minute. Remove the bowl from the microwave and stir. Continue heating in 30-second intervals until the chocolate is smooth.
 Alternatively, place a heat-safe bowl over a saucepan with 1 to 2 inches of water in the base. Be sure the bottom of the bowl does not touch the bottom of the saucepan. Heat the water over medium heat, stirring frequently to melt the chocolate evenly. When the mixture is smooth, carefully remove it from the heat.
 Fold in the vanilla extract. If you are adding chopped nuts, nut butter, or cookies, fold them into the mixture now.
 Pour the fudge into the prepared baking pan and smooth out the top using a silicone spatula. Chill in the refrigerator for 1 hour, until the fudge is firm. If you are chilling the fudge overnight, you can lightly press a piece of plastic wrap on the top to keep it from drying out.
 Remove the 3-ingredient fudge from the pan and cut it into 1-inch square pieces. Store the fudge in an airtight container on the counter for 1 to 2 weeks, about 3 weeks in the refrigerator, or 3 months in the freezer.




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