Spatulatta: Cooking 4 Kids Online

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Extra EZ Fudge Print E-mail

This is great for your teacher or any other chocolate lover on your gift list! Packed in a pretty can or box it's a gift that will be extra special to them because they know you made it yourself.

(Makes 12-16 servings)

You'll need:

  • 3 cups of chocolate chips
  • 4 tablespoons of butter
  • 1 - 14 ounce can of sweetened condensed milk


  • Measuring cups and spoons
  • A double boiler or a metal bowl in a saucepan
  • A long handled spoon
  • Oven mitts or pot holders
  • A trivet
  • 8 by 8 inch glass baking pan
  • Cling wrap
  • Cooking spray
  • A flat plate
  • A pizza cutter
  1. Fill the bottom of the double boiler and set it on the stove.
  2. Put the chocolate chips, the butter and the condensed milk in the top half of the double boiler and give it a stir. It will be sticky and hard to move around but do the best you can.
  3. If you're using a double boiler, fit the top half onto the bottom half. We used a homemade bain marie (pronounced bane mah-REE). We put the three ingredients into a metal bowl and placed it in a slightly larger saucepan on the stove.
  4. Turn on the heat on to medium low.
  5. Put on your oven mitts and slowly stir the chips, milk and butter. It will take about 10 minutes for the mixture to all melt together. You want to stir it every few minutes.
  6. When steam starts to rise around the bowl or the top pan, turn the heat down. You'll have to watch so that the water does boil out.
  7. Meanwhile prepare the glass baking pan by lining it with cling wrap. You want to use enough so that the cling wrap flops over the edges of the pan. If you're using cling wrap spray it lightly with cooking spray. We used "Press and Seal" and we didn't have to spray it.
  8. When the chocolate chips have all melted and the mixture is smooth remove the top pan or the bowl from the heat and put it on a trivet on your work space.
  9. Pour the mixture into the prepared 8 by 8 inch pan.
  10. The fudge needs to cool to get that wonderful creamy texture. We hurried the process by putting the 8 by 8 inch pan into a larger baking pan filled with cold water and then added ice cubes.
  11. When the pan of fudge has cooled down put it in refrigerator until it hardens about 1 hour.
  12. When the fudge has set, take it out of the refrigerator and put the pan on the work space.
  13. It works really well if two people will grab the ends of the cling wrap and lift together to pull the block of fudge out of the pan and transfer it to a flat plate.
  14. Use a pizza cutter to cut the fudge into squares. Now it's ready to serve or pack up as a gift.