Suprisingly Easy Fudge

1. 1

   Line an 8- or 9-inche square pan with aluminum foil, making sure the two ends of the foil overhang the pan by about 2 inches so you can easily lift the fudge out of the pan later. Lightly rub the bottom and sides of the foil with butter. Set aside.

2. 2

   Melt the chocolate in a heavy frying pan over very low heat, stirring constantly. When the chocolate is almost melted, turn off the heat and set aside to cool. The heat of the pan will melt the remaining chocolate. Stir in the ice cream. When it has melted, add the nuts, if using, and stir until combined. Stir in any other optional add-ins. Pour the fudge into the prepared pan, smoothing it into the corners with the back of a spoon. Refrigerate until firm, about 1 hour.

3. 3

   Carefully lift the ends of the foil and remove the fudge from the pan. Peel off and discard the foil. Place the fudge on a cutting board and, using a large knife, cut it into 36 pieces. Store at room temperature in a closed container or wrapped in foil or plastic.

* Per serving · 4 servings · Values may vary.

No additional tips available.