Monday, December 20, 2010
Easy Chocolate Fudge
I have a question for you. It’s super important, so please, stop whatever else you are doing and think long and hard. Here goes: do you know how easy it is to make homemade fudge? If you do, why didn’t you tell me?! I could have been making fudge way too often, eating way too much of it, and gaining way too much weight. Okay, on second thought maybe it’s not such a bad thing that you didn’t let me in on your fudge-making secret. For those of you, like me, who didn’t know how easy it is to make homemade fudge, prepare yourself to get excited… and maybe let out your waistlines just a little bit.
This chocolate fudge recipe is easy from start to finish. The ingredients are basic, easy to find, and inexpensive to buy. We’re talking chocolate chips, sweetened condensed milk, vanilla, salt, and nuts if you want them. Even better, the process is simple, quick, and dirties very few dishes. Oh how I wish I had known all of this sooner. I’d have been making fudge for parties, to take to work, to eat in front of the television… In other words, if you’re looking for a quick and easy dessert this holiday season, look no further than this easy chocolate fudge.
One Year Ago: Pasta with Roasted Red Pepper Sauce, Rosemary Foccacia, Dijon Chicken
Easy Chocolate Fudge
Adapted from Anne Thornton
2 cups semisweet chocolate chips
1 cup milk chocolate chips
14 oz. can sweetened condensed milk
1/4 tsp. fine sea salt
1 1/2 tsp. vanilla extract
1 cup nuts, chopped, optional (I used toasted walnuts)
Line an 8 or 9-inch square pan with aluminum foil. Make sure the foil goes all the way up the sides.
In a heavy bottomed pot, stir together the chocolate chips, sweetened condensed milk, and salt over low heat.
When the chocolate has melted, remove the pot from the heat and stir in the vanilla and the nuts, if using.
Spread the fudge evenly in the prepared pan. Chill the fudge for 3 hours or until firm. (You can speed up the process by putting it in the freezer for a little bit.)
Use the foil to lift the fudge out of the pan. Peel off the foil and cut the fudge into small squares.
Store the fudge, covered, in the refrigerator or freezer.