Monday, March 10, 2008

Oh Fudge, Part II

Here, as promised, is the second fudge recipe. This one is provided by frequent commenter to this blog, DD. Enjoy.
  • 3 cups chocolate chips - any kind you like - semi-sweet, milk chocolate, Hershey's, Nestle's - I like to use Ghirardelli's ( or if you are really adventurous use white, or mint, or peanut butter, or butterscotch chips, or a blend and swirl them together, marble style)
  • 1 can (14oz) Eagle Brand sweetened condensed milk
  • dash salt
  • 1 cup chopped nuts - optional - I use pecans
  • 1 1/2 t vanilla - real Mexican if you have it
You can do this in the microwave but I like to use the stove. Melt the chocolate over low heat - watch and stir it or it WILL burn. Stir in dash of salt and sweetened milk. Remove from heat and stir in vanilla and nuts. Spread into foil-lined square (8 x 8?) pan. Chill until set, then cut and put in pretty box or tin lined with saran wrap. Keep it covered so it doesn't dry out.

I usually only make this at Christmas so I make several batches at once. If it's cold outside just set it on the back porch to set - out of reach of the critters.

Smooth and creamy. Yum!


Amy said...

Yum, fudge.

Now on to the completely off-topic point of my comment . . .

Check out this Cartophilia post about the Festival of Maps in Baltimore.

If you go, let me know how it was.

C in DC said...

Now I'll have to give you my lactose-free fudge recipe. It's so creamy, you'd never guess there's no milk in it.