All it takes is a bag of chocolate chips, sweetened condensed milk, vanilla extract, and salt to whip up the perfect base for mixing in leftover Halloween candy, crumbled Milk Bar cookies…really whatever sweet and salty snacks you’ve got! Even better, this genius recipe from Christina’s latest cookbook, Bake Club, comes together in a quick trip to the microwave.
A word from the reigning sweets queen:
No one can agree on exactly where fudge was invented, but it really blew up in the nineteenth century on women’s college campuses because, duh, a smart woman knows a great dessert when she mixes it. Whoever introduced it into the world gets a great deal of gratitude from me, because fudge is something I turn to time and time again, when desperation is high and supplies are low. It’s a few steps up from munching on chocolate chips straight from the bag–so thanks, mystery fudge-ster!
- Besides pan-spraying it, I also like to line the pan with parchment or plastic across the bottom and up the sides for easy release; opt in if you like.
- Fancy chocolate is totally allowed here! Sub it in for chocolate chips if you have it and, va va voom, the classiness factor will be off the charts.
Get the recipe for Microwave Fudge:
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Microwave Fudge
- Yield: 24 1x
Ingredients
- One 12-ounce bag chocolate chips
- One 14-ounce can sweetened condensed milk
- 1½ teaspoons vanilla extract
- 1 teaspoon kosher salt
Instructions
- Pan-spray an 8-by-8-inch baking pan, and set it aside.
- In the microwave, in a large heatproof bowl, gently melt the chocolate chips in the sweetened condensed milk. Work in 30-second spurts, stirring with a sturdy heat-safe spatula in between blasts until the mixture is smooth, 1-2 minutes.
- Stir the vanilla and salt, and mix until they’re fully incorporated, about 30 seconds.
- Transfer the mixture to the prepared pan, and use the spatula to spread and tamp it across the surface and into the corners, to yield a nice, even, dense, and fudgy mass.
- Refrigerate the fudge for 1-2 hours to set it completely before slicing. In an airtight container at room temperature or in the fridge, the fudge will keep for up to a month.
Order her new cookbook, Bake Club, to get even more Christina Tosi recipes!
Hungry for more? Try these other easy chocolate desserts:
Chocolate-Peanut Butter Puppy Chow