Next, line your 8-inch square baking pan with parchment paper, leaving some overhang for easy removal. Pour the fudge mixture into the prepared pan and spread it evenly. Sometimes, I like to sprinkle some extra chocolate chips or nuts on top for a little added texture. Refrigerate the fudge for at least 2 hours, or until it’s firm enough to cut into squares.
Once the fudge is set, lift it out of the pan using the parchment overhang and place it on a cutting board. I love using a sharp knife to cut it into neat squares, but feel free to go rustic! You can make larger chunks if you’re feeling indulgent.
Finally, enjoy the fruits of your labor! I often find myself sneaking a piece (or two) before it ever makes it to the dessert table. This fudge is great because it’s easy to share, but it’s also perfectly acceptable to keep it all to yourself.
Pro Tips for Best Results
I tested this recipe three ways—using different types of chocolate chips, including dark chocolate, white chocolate, and even a mix of flavors. Each batch had its own unique charm! Personally, I adore semi-sweet chocolate for that perfect balance of sweetness and richness.
Also, make sure not to overheat your mixture in the microwave. I learned the hard way that chocolate can seize up if it gets too hot, leading to a grainy texture, which is not what we’re going for.
Lastly, letting the fudge sit in the fridge overnight enhances the flavor even more. If you can manage the wait, you won’t be disappointed when you finally dive in the next day!
Common Mistakes to Avoid
One common mistake I’ve made is not using a microwave-safe bowl. During my first attempt, I used a metal bowl, and you can imagine the mess when it went into the microwave! Always check your materials before starting to avoid a kitchen disaster. (See the next page below to continue…)