Chocolate Fudge
Indulge in rich, velvety chocolate fudge that melts in your mouth and satisfies every sweet tooth craving
INGREDIENTS
• 1 cup cannabutter
• 2 cups semi-sweet chocolate chips (or chopped chocolate)
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt
Optional:
• 1/2 cup chopped nuts (e.g., walnuts, pecans)
• 1/2 cup mini marshmallows
• 1/2 tsp espresso powder (for enhanced chocolate flavor)
INSTRUCTIONS
Line an 8x8-inch square baking dish with parchment paper, leaving overhang on the sides for easy removal.
In a medium saucepan over low heat, combine the cannabutter, chocolate chips, and sweetened condensed milk.
Stir continuously until the mixture is fully melted and smooth, about 5 minutes. Be careful not to overheat.
Remove the saucepan from heat and stir in vanilla extract, salt, and any desired add-ins (e.g., nuts, marshmallows).
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
Refrigerate the fudge for at least 2–3 hours, or until firm.
Once set, use the parchment paper overhang to lift the fudge from the pan.
Slice into 16 squares and serve chilled or at room temperature.
TIPS
• For softer fudge, slightly reduce the cooking time; for firmer fudge, cook a little longer.
• Add a sprinkle of sea salt, chopped nuts, or a drizzle of caramel for extra flavor before serving.
• Store fudge in an airtight container in the fridge for up to two weeks or freeze for longer shelf life