Two-Ingredient Fudge Two-Ingredient Fudge

Photography: Ryan Brook

No candy thermometer is needed to make this intense chocolaty treat! For a polished finish, smooth the top of the fudge with a small offset spatula before chilling. Once the fudge hardens, top squares with melted white chocolate and Valentine's Day candies, or send a cute message to a loved one by using lightly greased cookie cutters to make letters.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: February 2015



In heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with condensed milk, stirring often, until melted and smooth, about 5 minutes. Scrape into parchment paper–lined 9-inch (2.5 L) square cake pan, smoothing top. Refrigerate until firm, about 3 hours.

Lift out onto cutting board; remove parchment paper. Cut into squares or desired shapes.

(Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)

Nutritional facts PER SQUARE: about

  • Fibre 1 g
  • Sodium 15 mg
  • Sugars 13 g
  • Protein 1 g
  • Calories 95.0
  • Total fat 5 g
  • Potassium 86 mg
  • Cholesterol 4 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g


  • Iron 3.0
  • Folate 1.0
  • Calcium 3.0
  • Vitamin A 1.0
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Baking & Desserts

Two-Ingredient Fudge