Friday, December 7, 2007

Stupid Easy Fudge



I didn't name it, a friend of mine was lamenting that making fudge is a pain in the butt and she's not good with candy thermometers. Hah! I went through all that, even the so called easy with marshmallow creme is tedious and messy.

One day I was getting ready to make fudge and found I did not have the condensed milk the usual recipe I used called for. All I had was copious amounts of Eagle Brand Sweetened Condensed. A Quick google search and I found Eagle Brand's own recipe for fudge. It is even easier when you use a microwave instead of a double boiler. That's right a microwave and one bowl does it get easier? I doubt it.

Eagle brand has the sugar and milk already cooked and thickened so you save a few steps right there. The hardest part is a toss up. Getting your pan prepped or what flavors you want to add. Since I'm more of a cooker than a candy maker the flavors are my favorite bits.

I varied from their recipe and used fewer chips to make it more smooth and creamier at room temp. Their version is a bit harder than I like to have my fudge. Besides....Nestle' does 12 oz packages right out the gate so how easy is that.
The recipe:

Stupid Easy Fudge
1 can Eagle Brand Sweetened Condensed Milk
12 oz semi sweet chocolate chips
1 t vanilla (the real deal not the imitation coal tar stuff)

Put chips in microwave safe mixing bowl. Pour sweetened condensed milk evenly over the chips. Microwave on high 2 minutes. Add vanilla and nuts if you are using at end of heating cycle and stir until smooth.

Pour into foil lined 8X8 baking dish. Chill at least 2 hours in fridge before cutting into bite sized pieces.
The other stir-ins are my favorite part. Each variation gets it's own name.

Raspberry: This is my favorite version. fold in 1/2c rough chopped dried raspberry's and 1 t raspberry extract into the smooth chocolate just before you pour into the prepared pan.


Sea Salt Espresso: Sprinkle 2t instant coffee or espresso over the chips before you pour on the Sweetened Condensed Milk. When done heating stir in 1T sea salt along with the vanilla. Chill as usual. Just before cutting and serving dust the surface of the fudge with 1t coarse sea salt and lightly pat onto the surface. Don't do this last step more than a day before serving as the salt will attract moisture, dissolve and get skanky slimy on top of the fudge.

Mint : stir in 1-2 t mint extract with the vanilla depending on how minty you want the fudge. When smooth add 1/4 c crushed starlight mints and gently fold in prior to pouring into the pan to chill.

Butterscotch: substitute butterscotch chips for the chocolate chips. I put in peanuts instead of the more typical walnuts or pecans for the nuts. The spanish kind add a nice texture and visual contrast.

Milk Chocolate: I haven't tried it but Rutz said she would, worth a try if you like lighter fudges.

Now since my pal Rutz has turned me on to Vosage Haut Chocolates I'm going to do my own version of fire...chile's, cinnamon. I also am going to do a bacon, liquid smoke version as well. If it works some will get it in gift boxes. If it doesn't well....it will make it to the landfill bin outside.
Enjoy the fudge....and if you know me you actually may get a goody bag this holiday season.

2 comments:

Jill said...

omg I feel myself getting fatter just reading this!!! :)

Anonymous said...

FYI do not use Ghirardelli choc chips, or any flavor of this brand in the microwave. they do not melt, they burn. In fact, I forgot this from previous experience, and used them in mom's peanut butter choc swirls today and they burned after 40 sec and smoked up the kitchen.