Fudge. Everyone thinks it’s a construction site. A candy thermometer, hours of monitoring, and a pot to clean that looks like a war crime. The reality: five minutes of cooking and you’re done.
Ingredients :
- Unsweetened condensed milk (evaporated milk) — This is the liquid base that allows the sugar to melt without burning. Not cream, not regular milk — evaporated milk has a fat concentration that gives it that characteristic dense texture. The brand doesn’t matter much, but open the can before you start: there’s no time to look for a can opener when the sugar is boiling.
- Dark chocolate chips — Take the ones with 50-60% cocoa, no more. Beyond that, the fudge becomes bitter and the balance with the sugar goes haywire. The chips melt off the heat upon contact with the hot syrup — their uniform size is an advantage here, unlike baking chocolate that needs to be chopped.
- Marshmallow cream (marshmallow fluff) — The secret ingredient that makes all the difference. it brings softness, prevents the fudge from crystallizing, and incorporates in seconds into the hot syrup. If you can’t find it, mini-marshmallows will do the trick — same amount by weight.
- Classic granulated sugar — Ordinary white sugar, nothing special. It is what, combined with the evaporated milk, forms the base syrup. Measurement precision matters more than quality here.
