I must admit, I love frosting. My sweet tooth is also rather large, so you can see how this might be a problem. A sweet and sugary problem, but a problem nonetheless. So why did I make it in fudge form? I have no earthly idea. I'm really just making this harder on myself, but I'm alright with it as long as it tastes good.
So I saw this recipe on Pinterest, (which I have noticed is how I've been starting a lot of my conversations recently) and it was one of those things that I just had to try. This summer I've been trying to make recipes that are very easy and very cheap. Partially because I don't have a job (but I had an interview this week, yay!), and partially because I'm trying to do some blog posts that are more specifically geared toward college students. Most dorm rooms only have microwaves. At least, that's how it was in my dorm room my freshman year. There was a full kitchen on two of the four floors in my building, but I don't know how it is at other colleges. The building I lived in my sophomore year had ovens in each room, but it was the only one.
Anyway, I saw this recipe for watermelon fudge by Cookies & Cups. I clicked on it because the fudge was cut up into triangles and colored to look like adorable little slices of watermelon. This is when I discovered the Two Ingredient Fudge Recipe. A can of frosting and a bag of chocolate chips. That's it. Two ingredients. Shelly at Cookies & Cups used white chocolate chips, vanilla frosting, and flavoring for her fudge. There are so many possible combinations, but I decided to do something chocolaty that specifically tasted like frosting.
CHOCOLATE BUTTERCREAM FUDGE
(2 INGREDIENT FUDGE RECIPE)
1 16 oz can of chocolate buttercream frosting
1 12 oz bag of semi-sweet chocolate chips
- Spray a 8x8 inch pan with cooking spray.
- Melt the chocolate chips in a heat-proof bowl according to the directions on the bag.
- Stir in the frosting until completely incorporated.
- I found this part to be a little difficult, so you could probably melt the frosting a little bit if you wanted to before stirring it into the melted chocolate.
- Pour the mixture into the prepared pan and smooth out with a spoon or rubber spatula.
- Store in the refrigerator for about 30 minutes or until the fudge is firm.
I'm not sure if I'd call this "real" fudge, but it definitely has the consistency and texture of fudge. I might have to try out some other combinations before I make up my mind. Either way, this fudge is easy, fast, and addictive.