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 most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature. Be sure to use a candy thermometer to monitor the temperature accurately. Alternatively, you can try to salvage chewy fudge by mixing it into ice cream or using it as a topping for desserts.
Those who have dealt with sugar cookery and candy making in the past will recognize 235°F (113°C) as the bottom of the “softball” stage. This means that a drop of syrup at this temperature when dropped into a glass of cold water will form a ball that can be smashed between the fingers.
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.
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.
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.
It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
You can lightly spray the paper or regular tin foil with non-stick cooking spray, wiping away the excess with a paper towel to really ensure the fudge won't stick. The benefit of using parchment or foil to line your pan is that you can lift the finished fudge out of the pan for easy cutting.
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using. Some people skip the water and just add cream to the mixture to reheat.
Pop the grainy fudge back into the pan along with some water and a little cream and melt the fudge back down to a liquid and re-boil it to temperature. Heat slowly to begin with and make sure the mixture goes completely smooth before bringing it to the boil.
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.
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