Fudge can satisfy a chocolate craving at any time of year, but if you are either in a hurry or interested in something sweet without heating up the kitchen, this easy, fast fudge recipe is the one you need. I got it from my mother and it is both super speedy, fool-proof and absolutely delicious.

Fudge

Combine 1 12 oz. package of chocolate chips (2 cups) with 1 14 oz. can of Eagle Brand sweetened condensed milk.

Microwave on high for 3 minutes.

Stir in 1 1/2 t. vanilla extract until mixture is shiny.

Pour into an 8×8 pan lined with foil.

Refrigerate 2 hours.

Once you remove it from the foil, I find it is easiest to cut with a knife run under some warm water.

Enjoy!

For some fun twists, add in some marshmallows and graham cracker crumbs when stirring in the vanilla extract, and you have s’mores fudge.

More facts about fudge:

* The first fudge was sold in Baltimore in 1886 for $0.40 per pound.

* That info was found in the earliest documented mention of fudge in a letter written by Vassar College student Emelyn Hartridge.

* Fudge is similar to the confection of Scottish tablet, which was created in the 17th century, but was more butterscotch and did not include chocolate.

* Some fudge is a considered a drier variant of fondant.

* The most popular fudge flavors are chocolate, peanut butter, maple, caramel, peppermint, and marshmallow.

* First lady Mamie Eisenhower was a big fudge fan and you can find her Million Dollar Fudge recipe here.

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