Dessert for Two

Small batch recipes that serve two people. Desserts for two, dinners for two, and drinks for two.

  Subscribe Here

Two-ingredient Fudge(s)

Pin
Share
Tweet
Email
Yum

Two ingredient easy Chocolate Fudge recipe @dessertfortwo

I buy exactly one can of sweetened condensed milk a year. Just one. And sometimes I buy it as early as September, yet I save it for December. I make fudge once a year. In December. With sweetened condensed milk. Was that not clear?

But, since I bake small batch recipes, one can of sweetened condensed milk makes two batches of fudge. Yessssss. Two flavors!

I made you Chocolate Amaretto Fudge and Orange Creamsicle fudge.

Orange Creamsicle Fudge @dessertfortwo

This fudge couldn’t be any easier. You almost feel guilty when people shower you with compliments when it’s this easy to make. Almost.

It’s two ingredients–sweetened condensed milk + chocolate chips. You can add any flavorings you like. I added an excess of almond extract to make Amaretto fudge, and the zest of 2 big oranges to make creamsicle fudge. You can also stir in vanilla, peppermint, or lemon extracts. Or any other extract or booze you like. Take this two-ingredient fudge recipe as a base, and put your own spin on it.

I pressed the chocolate almond fudge into a mini 6″ cake pan, and then I poured the orange creamsicle fudge into a standard 9×5″ loaf pan. Both make a small batch of fudge. I’m not exactly sure about the appropriate serving size—whether this serves 2 or 4 or 6, but let’s leave it at ‘small batch.’ If you’re nervous to make a big batch of fudge, start here. And then go up. Share your easy 2-ingredient fudge prowess with the masses! You’ve always wanted to be popular-here’s your chance!

Two ingredient fudge recipes! @dessertfortwo

Oh! One thing I love about fudge that I should mention is that it’s gluten free. I have quite a few friends on my list that can’t have gluten, and I would never want them to feel like they were missing out on the holiday baking fun! As for your Paleo friends, I got nothing. Kidding! I have these Healthy Chocolate Truffles. Just don’t tell them the secret ingredient!

Chocolate Almond Fudge Orange Creamsicle Fudge

Yields 10

5 minPrep Time

10 minCook Time

15 minTotal Time

Save RecipeSave Recipe
Print Recipe

Ingredients

  • 7 ounces sweetened condensed milk (1/2 a can, or use the squeeze bottle)
  • 9 ounces semisweet chocolate chips
  • 1/2 teaspoon almond extract (or more)
  • 1/3 cup slivered almonds, toasted (for garnish)
  • 7 ounces sweetened condensed milk (1/2 a can, or use the squeeze bottle)
  • 9 ounces chopped white chocolate (high quality chips are fine)
  • 2 large oranges, zested

Instructions

  1. Line a 6" round cake pan with foil and spray lightly with cooking spray (I use coconut oil cooking spray).
  2. In a small saucepan over VERY low heat, add the condensed milk. Stir in the chocolate chips. Slowly let the chocolate melt into the condensed milk, stirring constantly to prevent the chocolate from getting too hot and seizing.
  3. Once everything is smooth and melted, stir in the almond extract. Taste and add more, if you like.
  4. Pour the fudge into the prepared pan, and sprinkle the slivered almonds on top, pressing them lightly so they stick.
  5. Place the pan in the fridge and chill for at least 4 hours.
  6. Lift the fudge out of the pan using the foil, and then cut into slices and serve.
  7. Line a standard 9x5" bread loaf pan with foil and spray lightly with cooking spray (I use coconut oil cooking spray).
  8. In a small saucepan over VERY low heat, add the condensed milk. Stir in the white chocolate. Slowly let the chocolate melt into the condensed milk, stirring constantly to prevent the chocolate from getting too hot and seizing.
  9. Once everything is smooth and melted, stir in the orange zest. Taste and add more, if you like. You can also add orange extract to bump up the flavor.
  10. Pour the fudge into the prepared pan.
  11. Place the pan in the fridge and chill for at least 4 hours.
  12. Lift the fudge out of the pan using the foil, and then cut into squares and serve.
7.8.1.2
1747
https://www.dessertfortwo.com/two-ingredient-fudges/

 

 

 

Pin
Share
Tweet
Email
Yum

Comments

  1. Wow, who knew? I just finished making that other cooked recipe. It's messy, uses lots of ingredients, and it's sooo temperamental. If my thermometer sent calabrated and I over or under cook it by a fraction of a degree, it's dry and crumbly or I have a real nice ganache on my hands! I always make peanut butter fudge as it is a fav of a few our kids. But I think those chips aren't that great. (waxy) l am wondering if using good white chocolate with peanut butter would set up or would it stay too soft?
    Reply

    • Hi Kit! Would you use the condensed milk with the white chocolate + peanut butter? I think as long as you don't add too much peanut butter you'd be fine. Maybe add an extra ounce or 2 of chocolate, since that's what stabilizes it. Best of luck! :)
      Reply

    • I have made a peanut butter /chocolate verion of this fudge…large batch…using one package of milk chocolate chips and about 3/4 package of Trader Joe's peanut butter chips. TJ's PB chips are not waxy at all and have much more of an authentic PB flavor that Nestles. In the past, TJ"s product has only been available around this time of year. I have not checked in the past month to see if they are on the shelves in any of my near by TJ's. If I see them, I buy about a half a dozen packages and use them throughout the year.
      Reply

  4. i love this two ingredient fudge..i make it in the microwave and add some walnuts, come out great every single time..on a crazy note, i did make a version with tofu + honey to replace condensed milk and it was delightful, so hopefully i will post it on the blog soon..i love the idea of orange creamsicle, delicious!!!
    Reply

  12. I had no clue that you could make fudge with just sweetened condensed milk and chocolate chips! I have a 2 ingredient recipe that is my go-to, but it calls for a tub of vanilla frosting instead of the condensed milk. I might have to give your method a go soon. :)
    Reply

  13. I made this fudge literally the morning you posted it! I've always been too nervous to make fudge but when I saw your recipe, laying in bed when I woke up all groggy-eyed, I was sold. I made both varieties but made the orange one with dark chocolate instead of white chocolate. Both came out perfect. Thanks again for the killer recipes!!!
    Reply

  14. I love this recipe…so easy and so adaptable to just about any add-in/flavor. I made a dark chocolate/ dried cranberry/pistachio version this past week.I used Trader Joe's Pound of Dark Chocolate bar. The 16 oz bar is sectioned into 40 small squares.I break up the bar into eight small packages, each containing five squares. Each of those small packets equals 2 oz of chocolate. I use 14oz to make the fudge, one can od sweetened condensed milk and 1.5 teaspoon of vanilla. I pour it into a 8" square pan lined with parchment that overhangs all four sides…for easy removal. I get 36 squares….1.25 inches square…a perfect size. I love this option for two small batches…the more flavors the better. Thanks , Christina and have a wonderful Christmas.
    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

As Seen On

bhg      today      QVCbw      people      oprah      marthas
Food52      esquire      cosmo      cookingchannel      BethennyFrankel2      AmericasTestKitchen