This easy recipe is perfect for the younger chefs in training. With three simple ingredients you get a base that can have a wide variety of ‘add-on’ ingredients. We used marshmallows, but m&m’s, reeses pieces, peanut butter, etc… would all make great additions to the base.
Experiment and have fun!
Easy Smudge
Fudge Fun in Culinary Class: A Recipe that Charmed the School
In today’s culinary class, we whipped up a simple, yet delicious three-ingredient fudge recipe that became the star of the school. Using just 2 cups of Toll House chocolate chips, 1 can of condensed milk, and 1 teaspoon of vanilla, we created a sweet recipe. The best part? Students got to throw in their own creative twists!
Fourth period Culinary’s Erick, Yahir, Adam, and Marco crafted a unique fudge variation they named “Smudge.” This creative twist on the classic recipe began with lining the pan with graham crackers. They then poured over a mixture of classic fudge interspersed with mini marshmallows, creating a delightful texture and adding a sweet, gooey layer that complemented the crunchy base. This innovative approach not only enhanced the flavors but also added an interesting textural contrast to the fudge.
The Base Recipe
Our creation began with the basics: chocolate chips, condensed milk, and vanilla. But here’s a pro tip we shared in class—never microwave your chocolate! Instead, we used an electric skillet with a high bowl in the middle to ensure our chocolate melted smoothly without any mishaps. Remember, keep that water away from your chocolate to avoid any seizing.
Adding a Personal Touch
With the base ready, it was time for some fun. One group added a cup of marshmallows, not completely melting them, creating a wonderful gooey texture that was a hit. Another group went for a rich, creamy addition of 2 tablespoons of peanut butter. The possibilities? Endless!
A School-Wide Treat
The enthusiasm was contagious as nearly everyone in the school got a taste of our culinary creations. The marshmallow fudge was a hit with students (even those in other classes). Students from all over came to get a copy of the recipe,
This class wasn’t just about making fudge; it was a lesson in creativity, technique, and sharing joy through food. Stay tuned for more adventures from our culinary class.
Smudge (S'mores Fudge)
Ingredients
- 2 cups semi-sweet chocolate chips
- 14 oz can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 cup mini marshmallows Optional
- 3 Graham Crackers
Instructions
- Line a 8-inch square baking dish with parchment paper or aluminum foil, leaving about a 1-inch overhang for easy removal. Place graham crackers in the bottom. They can be whole or crumbled. Set aside.
- In a large, high edged bowl add the chocolate chips and condensed milk. Set the bowl over a pan of simmering water over medium-low heat, making sure that none of the water gets into the chocolate. Use a spatula to stir until completely melted and combined.
- When the chocolate chips are completely melted, add the vanilla extract. Stir until well combined and smooth. Add the mini marshmallows (optional) and stir again.
- Pour into the prepared pan and spread the top with a spatula until smooth.
- Refrigerate until set, about 2 to 3 hours.
- Carefully lift the fudge out of the pan and cut into small squares.
Notes