Decadent Chocolate Fudge Recipe
Chocolate Fudge sounds like a recipe that should be tricky and time-consuming to make. Indeed it's quite the opposite, and with Easter approaching, try something other than the standard box of chocolates and whip up a quick and infinitely variable batch of fudge for a pretty handmade gift.
3 cups semi-sweet chocolate chips1 can (14 oz/400 mL) sweetened condensed milk
Dash of salt
2 tsp vanilla extract
3/4 cup chopped walnuts (optional)
Melt chocolate, milk, and salt together in a double boiler. Using a double boiler is important, because the higher temperature of a pot bottom can cause the chocolate to burn and the recipe will be ruined.
The mixture will be quite thick. Stir until all chocolate pieces are thoroughly melted and the mixture pulls elasticly. Remove from heat.
Add vanilla and nuts. Stir thoroughly, then immediately transfer to a wax-lined 8-inch square pan (or approximately equivalent - pictured is a 7"x11" pan).
If your wax paper refuses to stay put, tape the outside edges down. Quickly scrape the chocolate mixture into the pan and spread evenly.
Chill fudge for 2 hours, then cut and serve or store.
Prep time 10 minutes
Tips:
* You can use any variety of chocolate, but remember that the condensed milk and flavourings will add sweetness. Semi-sweet or dark chocolate is best.
* substitute vanilla with your favourite liqueur. Think of your favourite truffle flavours and adapt accordingly: Grand Marnier, Amaretto, Kahlua, or Frangelico are all excellent options. Keep in mind that the liqueur is not cooked, so the alcohol content will remain. 2 teaspoons provides a very mild flavour.
* Do not substitute sweetened condensed milk with evaporated or fresh milk; the condensed milk lends elasticity to the recipe that the others do not.
* include flavoured chips or other extracts to enhance your fudge - peppermint, butterscotch, and toffee. Use this together with the chocolate chips, mixing in moderation (not in substitution).
* for added heat (without added flavour), add a small amount of freshly ground black pepper or chili powder during the step when you add vanilla, to taste.
* If you do not own a double boiler, create your own substitute by placing a metal mixing bowl over a small pot of boiling water. Take care not to be scalded by escaping steam.
* You can make this recipe in the microwave. However, take care to use a lower power level and stop often to stir the chocolate as it melts.
This recipe was adapted from classic fudge recipes, which can be found printed on the labels of many condensed milk brands or online.
by Claire Rahn
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