Post by Portiaami on Dec 27, 2022 16:42:50 GMT
Easy Chocolate Fudge
divascancook.com/easy-chocolate-fudge-recipe/
Ingredients
4 tablespoons unsalted butter
3 cups Chocolate chips (I love using 1 cup milk, 1 cup semi-sweet, and 1 cup dark for a cocoa-like flavor)
14 oz sweetened condensed milk
sea salt, a generous pinch (optional)
½ teaspoon vanilla extract (optional)
Instructions
Line an 8-inch greased square pan with parchment paper, leaving some overhang to make it easier to remove from the pan.
In a saucepan, melt butter over medium-low heat.
Add the chocolate and stir using a rubber spatula until the chocolate begins to melt (You can increase the heat a little but be careful, chocolate scorches quickly)
Once the chocolate begins to melt, stir in the sweetened condensed milk.
Once the milk is worked in completely, turn off the heat and add salt and vanilla extract if using.
Quickly pour the batter into the prepared pan and spread it into an even layer using an offset spatula. (See note)
Cover and refrigerate overnight to set.
Once set, remove from pan and cut into even-sized 2-inch squares. (Tip: wiping off the knife after each cut creates clean slices)
Store fudge in an airtight container between layers of parchment paper in the fridge or counter
divascancook.com/easy-chocolate-fudge-recipe/
Ingredients
4 tablespoons unsalted butter
3 cups Chocolate chips (I love using 1 cup milk, 1 cup semi-sweet, and 1 cup dark for a cocoa-like flavor)
14 oz sweetened condensed milk
sea salt, a generous pinch (optional)
½ teaspoon vanilla extract (optional)
Instructions
Line an 8-inch greased square pan with parchment paper, leaving some overhang to make it easier to remove from the pan.
In a saucepan, melt butter over medium-low heat.
Add the chocolate and stir using a rubber spatula until the chocolate begins to melt (You can increase the heat a little but be careful, chocolate scorches quickly)
Once the chocolate begins to melt, stir in the sweetened condensed milk.
Once the milk is worked in completely, turn off the heat and add salt and vanilla extract if using.
Quickly pour the batter into the prepared pan and spread it into an even layer using an offset spatula. (See note)
Cover and refrigerate overnight to set.
Once set, remove from pan and cut into even-sized 2-inch squares. (Tip: wiping off the knife after each cut creates clean slices)
Store fudge in an airtight container between layers of parchment paper in the fridge or counter
