Thursday, December 22, 2011

Easy and Delicious Fudge

I've been experimenting with fudge and caramels. The fudge wins out. Caramel is so finicky. If I figure it out, you'll be the first to know (well maybe the second after my husband).

Today I'm busy getting ready to head to Oregon for the holidays but thought this recipe would be a good one to share with you just in case you need to make something for the holidays. This fudge is easy, foolproof and really good. And I'm not even a big fudge loving person. But this one's rich, creamy, chocolatey and not too sweet. A little square of this is just right. 

You can add any kind of nut you like or leave them out. You could even add marshmallows to make a rocky road fudge. I'm sure someone you know would love to get this treat as a gift. 

Happy Holidays to you and your family!

Easy and Delicious Fudge

1 (14-ounce) can sweetened condenses milk
2 cups semisweet chocolate chips
1 cup bittersweet (60%) chocolate chips
1 teaspoon vanilla
1 cup or 8 oz. walnuts, chopped coarse
Course sea salt

Line the bottom of a 9-inch square baking dish with foil or parchment paper. Leave two inches overhanging on opposite sides so that you can remove the fudge from the pan.

Add the condensed milk and chocolate chips to a saucepan. Stir well. Add a pinch of salt. Cook over low heat until all the chocolate is melted and glossy. 

Add the vanilla and walnuts, and stir well to incorporate. 

Pour the fudge into the lined baking dish. Smooth it out. sprinkle with coarse sea salt. Let fudge come to room temperature and then put it in the fridge to firm up. Remove from pan and slice into small squares. 

Fudge can be frozen in an airtight container.

Print Recipe


Post a Comment