Double Chocolate Fudge

Two kinds of chocolate make this fudge live up to its name. Semisweet chips bring the sweetness and smooth melt while a square of unsweetened chocolate adds deep, almost bitter cocoa intensity that keeps the fudge from tasting one-note. Together with sweetened condensed milk, they create an incredibly dense, rich fudge.

The microwave method is nearly foolproof. No candy thermometer, no soft ball stage, no constant stirring over a hot stove. Just heat, stir, and spread. The condensed milk does the work that sugar, butter, and precise temperature control would do in traditional fudge.

Chopped nuts stirred in at the end add crunch that breaks up the smooth, dense chocolate. Spread it into the pan while warm since it sets up fast once it cools.

Chef Tips

• Stir between microwave intervals. Chocolate can scorch in spots even if it looks unmelted. Stirring distributes the heat evenly.
• Stop microwaving as soon as the mixture stirs smooth. Overheating causes the chocolate to seize and turn grainy.
• Line the pan with parchment paper with overhang on two sides. Once firm, lift the whole block out for cleaner cuts.

Variations

• Use all semisweet chocolate for a sweeter, milder fudge if unsweetened chocolate is too intense.
• Stir in a handful of mini marshmallows with the nuts for a rocky road-style version.
• Add a teaspoon of espresso powder with the vanilla to deepen the chocolate flavor without adding coffee taste.