Over the holidays hubby and I were craving fudge. Since it was the holidays, of course none could be found in those nice candy shops. So what was a girl to do to appease mine and my darling hubby’s (too sappy?) fudge cravings? You guys know that I do not claim to be a great baker of any kind, but I have been trying a little more of late. Although, making homemade fudge is not baking but rather a no bake decadent treat. So I did some research and found…and tweaked….an easy recipe.
I remember watching my grandmother make fudge, among so many other sweet delights. She made fudge the old fashioned way. I’m not sure exactly what she put in it other than cocoa powder and milk, but I do remember her stirring it constantly until she got it just right. Then she would drop some of the hot syrup in a glass of cold water to see if it formed a ball. She would explain to me the process, which at the time just went over my head, but I thought the little balls sinking to the bottom of the water glass was mesmerizing.
This fudge isn’t done the old fashioned way, but instead there are only a few easy steps. The result is a nonbaked creamy, delicious candy treat that will satisfy any of those sweet fudgy cravings.
Here’s what you need:
*3 cups semi sweet chocolate chips
*14oz. sweetened condensed milk
*1/4 butter; softened but not melted
*1 tsp. vanilla extract
*1/8 tsp. salt; I used kosher salt
Line an 8 inch baking dish with foil, making sure the foil sides come up over the sides of the dish. This helps to get the fudge out after it has set. Spray with no stick spray.
In a medium sauce pan, add all of the ingredients.
Heat over medium low and stir constantly
Keep stirring until the butter and the chocolate chips are melted and the mixture is smooth.
The mixture should resemble frosting.
Pour the mixture into the prepared baking dish and spread evenly.
Refrigerate uncovered for at least 3 hours. or until the fudge is firm.
Remove from the baking dish and carefully peel off the foil and cut into bite size pieces.
I know these may not look as pretty and smooth as some of the others I have seen, but considering it was my first time making it, I was rather pleased with myself…..and so was hubby. Not to mention it tasted really good.
Serve and Enjoy!
*Note*
Store in an air tight container in the fridge.
To Freeze: Wrap fudge in plastic wrap and store in a zip lock bag.
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A Foodie In The South 