My family has always made the Fantasy Fudge from the back of the marshmallow fluff jar, and so I only made fudge once a year as a Christmas treat. I don’t own a candy thermometer, and I’m really, really bad at babysitting touchy food. But I love fudge. So much that once a year is kind of an issue. That’s where two ingredient fudge comes in.
It takes no thermometers, no babysitting, and is a practically no-fail method. This fudge is the answer to all my fudge problems. The recipe is simple, but the variations can get as exciting as you like. For starters, you can use any kind of chip that will melt as the base. White chocolate, dark chocolate, semi-sweet, milk, peanut butter – whatever. If it will melt smoothly, it will make delicious fudge.
Then there’s the add-ins. You probably already caught me and noticed that the fudge in the picture is actually three-ingredient fudge since I added in salt flakes as a finishing touch. Other great mix-ins are any kind of nuts, dried fruit, candies, other sorts of chips, and sprinkles. If you’re interested, white chocolate cranberry fudge is awesome, as is birthday cake (white chocolate and sprinkles), Reeses fudge (milk chocolate and Reeses pieces), and chocolate peanut butter swirl (just swirl some peanut butter on in there). And that’s just the stuff I’ve tried!
The other thing that I love about this fudge is that it is gorgeously smooth, with that melt-in-your-mouth texture that marks good fudge. It’s rich, and depending how you dress it, looks totally gourmet (salt flakes, guys. It levels it up!). I give it to neighbors at Christmas. It takes me just a few minutes, and no one knows I didn’t spend hours in the kitchen!