In addition to our ugly cheesecake for my daughter’s family birthday, there was a need for treats to distribute at her school birthday celebration. She has classmates with nut, wheat, and egg allergies, and I wanted to make something the most children could enjoy. So we decided on nut-free, easy chocolate fudge, with sprinkles, of course!
- 1, 14oz can sweetened, condensed milk(I used the organic stuff from TJ’s-annoyingly seasonal so I stock up when they have it around Thanksgiving)
- 3 cups chocolate chips(or peanut butter chips or butterscotch or white chocolate, as you like)
- Pinch salt
- 2 tsp vanilla extract
- Optional toppings
Mix chocolate chips, milk, and salt together and melt over a stove, or in 30 minute increments in the microwave, stirring until smooth and glossy. Pour into a 8 or 9″ pan lined with parchment paper. Smooth into an even thickness. Add sprinkles or other toppings while still warm and soft.