Marry Ellen's Fudge

Four ingredients, two minutes in the microwave, and you’ve got a pan of creamy fudge with a butterscotch twist. The combination of semi-sweet chocolate chips and butterscotch chips creates a layered sweetness that straight chocolate fudge just can’t match.

Evaporated milk does the heavy work here, binding everything into a smooth, sliceable texture as it cools. A splash of vanilla rounds out the flavor.

This is about as foolproof as candy-making gets. No candy thermometer, no stirring over a hot stove, no worrying about soft-ball stage. Just melt, stir, pour, and wait.

Kitchen Tips

• Microwave wattages vary. If chips aren’t fully melted after 2 minutes, stir well and heat in 15-second bursts until smooth.
• Line the pan with parchment paper for easy removal and clean slicing.
• Let the fudge cool completely at room temperature before refrigerating. Chilling too fast can cause the surface to crack.
• Cut with a sharp knife dipped in hot water for clean edges.

Variations

• Use peanut butter chips instead of butterscotch for a chocolate-peanut butter combo.
• Stir in chopped walnuts or pecans right after microwaving for crunch.
• Top with flaky sea salt before the fudge sets for a sweet-salty finish.