The BEST (and easiest) CHOCOLATE FUDGE | no dairy

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There is something about fudge that fascinates yet strikes fear into the heart of the home cook. And I will admit, a lot of physical chemistry is involved in making old-fashioned fudge. The recipe calls for combining and boiling milk, bitter chocolate, and sugar together until the temperature reaches 237°F/114°C (known as the “soft-ball stage”), pouring the seething mixture into a bowl, cooling it to 110°F/43°C, and then beating the candy until the surface shine disappears.
This easy chocolate fudge recipe is different - no cooking, cooling, or beating is required.
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