This 2 ingredient fudge is super quick and easy to make and you don’t need any sweetened condensed milk! Better still you can enjoy it in 3 flavours; caramel, chocolate, and choc caramel!
This recipe was actually discovered by accident a few weeks ago. It came about when I mixed some leftover melted white chocolate buttons with some Hershey’s caramel syrup. I put it in the fridge to set and I thought it would set hard. But to my surprise, once it was cold, it had set in a fudge-like consistency. It was nice and chewy and tasted delicious so it did not last long! I decided to scale up the amounts and see if I could make more fudge that way.
Turns out it is very easy to make fudge if you have some chocolate buttons and some Hershey’s syrup. I ended up making 3 flavours of 2 ingredient fudge using either white or milk chocolate buttons combined with Hershey’s caramel or chocolate syrup.
I paired white chocolate with caramel syrup to achieve yummy caramel fudge. Combining milk chocolate with chocolate syrup resulted in tasty and chewy chocolate fudge. And milk chocolate paired with caramel syrup gave a delicious choc caramel fudge!
The caramel fudge is probably my favourite but all three are delicious. You could even mix in some add-ins if you wanted to. Some chopped peanuts mixed into the choc caramel fudge would be good! I might give that a try next time!
This recipe only makes a small batch of fudge because it doesn’t involve adding a can of sweetened condensed milk. I’m not sure if that makes this 2 ingredient fudge any healthier but I don’t feel too guilty making a batch of this every now and again!
2 Ingredient Fudge Recipe (Made 3 Ways!)
- Prep Time: 70 mins
- Total Time: 1 hour 10 mins
- Yield: Approx. 20 pieces per batch
- Category: Dessert, Snack
- Cuisine: Fudge
Description
This 2 ingredient fudge is super quick and easy to make and you don’t need any sweetened condensed milk! Better still you can enjoy it in 3 flavours; caramel, chocolate, and choc caramel!
Ingredients
To Make Caramel Fudge
- 290g (10oz) of white chocolate buttons (about 1 2/3 cups)
- 2 ½ tablespoons of Hershey’s caramel syrup
To Make Chocolate Fudge
- 290g (10oz) of milk chocolate buttons (about 1 2/3 cups)
- 2 ½ tablespoons of Hershey’s chocolate syrup
To Make Choc Caramel Fudge
- 290g (10oz) of milk chocolate buttons (about 1 2/3 cups)
- 2 ½ tablespoons of Hershey’s caramel syrup
Instructions
- Line the bottom and sides of a 10 x 15 cm (4 x 6 inch) rectangular dish* or baking tin with non-stick baking paper, leaving some overhang at the sides. (I cut two pieces, one to go side to side and the other to go end to end, and overlap them in the container)
- Place the appropriate chocolate buttons and Hersey’s syrup in a microwave safe container and microwave on med-high in bursts of 30 seconds, stirring in between each burst.
- Once the chocolate is fully melted, mix well and transfer it to the prepared dish, and smooth the top.
- Place in the refrigerator to chill for 1 to 2 hours or until firm.
- Use the overhanging baking paper to lift the fudge out of the tin and cut into squares.
- Leftover fudge can be stored in the refrigerator.
Notes
*I use a small glass food storage dish that has straight sides.
I am looking forward to trying these receipts.Thank youE
You’re welcome Eileen, I hope you enjoy it!