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Easy Chocolate Fudge with Pretzels

  • Yield: Makes 36
Easy Chocolate Fudge with Pretzels

Source: Everyday Food, July/August 2011

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

  1. Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.

  2. 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.

Variations

Swap It: Use trail mix, your favorite chopped candy, or crushed cookies in place of pretzels.

Cook's Notes

Fudge can be stored in an airtight container, up to 2 weeks.

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