She suggests using the defrost setting on the microwave to melt the chocolate, which worked out really well! The only problem I had was that I forgot to pick up some sweetened condensed milk at the store, but luckily I found a recipe for a substitution for it, so I didn't have to run back out to the store. The fudge was nice and creamy, and hopefully everyone I made it for enjoys it!
Fudge
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3 cups semisweet chocolate chips (like Beantown Baker, I used 2 cups milk chocolate and 1 cup semisweet, Ghirardelli chips.)1 (14 oz.) can sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts (optional)
Place chocolate chips, sweetened condensed milk, and butter in large microwaveable bowl. Cook in microwave on defrost until chips are melted, about 3 - 5 minutes, stirring once or twice while cooking. Stir in nuts, if desired.
Pour into well-greased 8x8 inch baking dish (I just lined mine with aluminum foil for easy removal); refrigerate until set.
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5 comments:
What did you use for the sweetened condensed milk substitute?
I guess I should have posted that too! Here is the substitution:
SWEETENED CONDENSED MILK:
1 c. instant nonfat dry milk
2/3 c. sugar
1/3 c. boiling water
3 tbsp. butter
Beat all ingredients together. Process in blender until smooth and store in refrigerator. Makes 1 1/4 cups or the equivalent of 1 can.
Fudge is one thing I've never made . . . I might have to try it!
Also, I tagged you on my blog - check it out!
Glad you enjoyed the fudge. It's so simple!
Hi Julie,
I was just poking through your blog and it seems that you, like me, have a particular affinity for chocolate chip cookies. I have a recipe from a former colleague of mine that is supposed to be the best. I have to admit, they are pretty darn good. If you’re interested, I can send you the recipe but I don’t have it electronically at the moment.
I am writing to you on behalf of McCormick because I thought you might be interested in hearing about the McCormick Flavor Forecast report which predicts the top 10 flavor pairings for 2009. Within the report are also several mouth-watering recipes that you might be into. One of the best is the Warm Rosemary Brie Cake with Peach Preserves. It’s to die for! If you’re interested, we’d love to send a special Flavor Forecast tasting kit so that you can experience the pairings yourself.
Since you include so many interesting flavor combinations in the recipes you post, I also thought you might be interested in receiving a Flavor Forecast Inspiration kit with key ingredients from the top 10 pairings to give away to your readers. You are of course under no obligation to write about the products if you request the kits.
Let me know if you’re interested. I’ll be in touch!
Thanks,
Annakate
atefft@webershandwick.com
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