Easy Chocolate Fudge with Pretzels
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Easy Fudge with Pretzels
The marriage of chocolate and pretzels is a classic (and delicious) combo. Everyday Food editor Sarah Carey teaches you how to make a quick fudge for your next party.
- Yield Makes 36
Ingredients
- Nonstick cooking spray
- 2 tablespoons unsalted butter, cut into small pieces
- 3 cups semisweet chocolate chips (16 ounces)
- 1 can (14 ounces) sweetened condensed milk
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine salt
- 2 1/2 cups roughly chopped miniature pretzels
Directions
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Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
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Place butter, chocolate chips, condensed milk, vanilla, and salt in a medium heatproof bowl set over (not in) a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes. Remove from heat and stir in 2 cups pretzels. Transfer mixture to pan and smooth top; press 1/2 cup pretzels on top. Refrigerate until set, 2 hours (or up to overnight, wrapped). Using parchment, lift fudge from pan and cut into 36 squares.
Cook's Note
Fudge can be stored in an airtight container, up to 2 weeks.
Variations
Swap It: Use trail mix, your favorite chopped candy, or crushed cookies in place of pretzels.
Ignore the other comments! Follow the recipe exactly and this will be a hit! But note, you must remove the bowl from the stovetop when the chocolate is JUST melted. Then when you stir the pretzels in the heat of the chocolate won't make them soggy.
Same complaint: pretzels get soggy, so I froze the squares and we ate them that way.
I would have to agree with the previous comment, the pretzels do get soggy. So, I just make the fudge without them because this fudge is delicious and super easy. The big plus is that it comes out perfect everytime!
the actual fudge is tasty, but the pretzels soon get "soggy" - I ended up throwing most of this out.