A Small Batch Christmas — Fudge

472The first time I made fudge the traditional way, I got out my candy thermometer and carefully brought the chocolate mixture to the proper temperature and kept it there for the required amount of time.  I watched the mixture spread out in creamy, chocolatey swirls in the pan.  I was so exited to cut into it!  I could hardly wait for it to set!! After the required amount of time to set, I pulled it out of the fridge and set it on the counter. I was ready to cut into it and enjoy the fruits of my labor, Only to have the fudge go “thunk” when the tip of my knife hit the surface.  Yep, my fudge set so hard I couldn’t chisel it out of the pan with a jackhammer.  I eventually had to throw the fudge away pan and all.

Fortunately, for all of you guys, I have an absolutely fool proof recipe for fudge that will never fail you.  I should know, I tested it three times. LOL!  The recipes comes to you courtesy of Christina Lane at her absolutely awesome blog, Dessert for Two.

Christina Lane's 2 Ingredient Fudge

3/4 cup, 7 ounces, sweetened condensed milk

1 1/2 cups, 9 ounces, semisweet chocolate chips,

1/2 teaspoon almond extract

1/3 cup slivered almonds, toasted, optional

Instructions

Line a 6″ round cake pan with foil and spray lightly with cooking spray (I didn’t use the the foil. I used a 6 inch spring form pan.) In a small saucepan over VERY low heat, add the condensed milk. Stir in the chocolate chips. Slowly let the chocolate melt into the condensed milk, stirring constantly.  Once everything is smooth and melted, stir in the almond extract. Pour the fudge into the prepared pan, and sprinkle the slivered almonds on top, pressing them lightly so they stick, if using.  Place the pan in the fridge and chill for at least 4 hours. Lift the fudge out of the pan using the foil, and then cut into slices and serve.

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