Saturday, October 18, 2008

FUDGE

How can you go wrong? It's easy - you can't with this awesome recipe I made earlier (again, courtesy of my favorite source for recipes)

15-Minute Fudge
16 oz semisweet chocolate, finely chopped
2 oz unsweetened chocolate, finely chopped
1/2 tsp baking soda
1/8 tsp salt
14 oz. sweetened condensed milk
1 tbsp vanilla
1 cup pecans, roughly chopped

Toss the chocolate with the baking soda and salt. Add the sweetened condensed milk and tha vanilla and stir to combine. Melt over a double boiler, while stirring until most of the chocolate is melted*. Remove from heat, and keep stirring until all the chocolate is melted. Fold in the nuts, then pour and spread into an 8" baking pan, lined with foil w/ overhangs. Refrigerate for a while, then serve.

*Be careful here. If you overheat the chocolate (like I did), some of it starts to break and the oil separates out, leaving you with a greasy top on your fudge. I ended up having to blot the top of the fudge with paper towels to drain off some of the oils from the chocolate.

Delicious.

2 comments:

ericcthompson68 said...

I don't agree with the immediate refrigeration. I think fudge comes out better when allowed to cool on the countertop before you refridgerate it. It has to do with how the particles form when cooling faster. Rapid refrideration makes the fudge kind of chalky/grainy while the stuff cooled slower has a much smoother texture.

ericcthompson68 said...

Ok, I spelled it three times and only got it right once: "refrigeration"