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TODAY IS NATIONAL FUDGE DAY, TRY THIS DELICIOUS FUDGE RECIPE:

Let’s talk about fudge. This old-fashioned candy isn’t around much anymore, but we haven’t forgotten about it. Penny candy shops sell fudge. Chocolatiers make it still, and across New England, you can pop into little stores and find it.

The soft, sweet confection is traditionally made with butter, sugar, and dairy. Heated to the soft-ball stage, it’s beaten to a spreadable texture that firms up as it cools. While very sugary, good fudge is flavorful and creamy.

There are a few techniques for making good fudge. Today we’re going to cover the microwave method.  Microwaving fudge is quick and easy, while the traditional stovetop method is slightly more complicated (but fun to master!).

Both yield delicious results,

Fudge is a fantastic edible gift for the holidays. It’s nostalgic, sweet, and keeps well. So get out your gift list and let’s get cooking!

Recipe : Microwave Chocolate Fudge

Chocolate is the most classic version of fudge. This easy recipe is made in the microwave instead of on the stovetop, so really all you have to do is measure and stir. How’s that for instant candy gratification?

You’ll need:
2 cups chocolate chips
14 ounces sweetened condensed milk
2 tablespoons butter
2 teaspoons vanilla extract

 

Melt the chocolate in the microwave, stopping to stir occasionally, until the chocolate is smooth.

 

Note on microwaving chocolate: To avoid scorching the chocolate, microwave it in short bursts (30 to 45 second intervals) at half power, stopping between each interval to stir the chocolate.

 

Add the condensed milk to the chocolate and stir until smooth. The mixture will thicken slightly

 

Cut the butter into small chunks and scatter it on top of the chocolate mixture. Microwave until the butter is melted, then stir to combine.

 

Add the vanilla and stir until smooth.

 

Pour the fudge into a foil- or parchment-lined 9″ x 5″ loaf pan. You can also butter the pan instead of lining it, but if you’re planning on gifting the fudge, lining the pan makes it easier to lift the candy out neatly to slice it.

 

Let the fudge cool and firm up for several hours, or overnight. Slice, and then enjoy! Note how gorgeous and silky smooth the texture is.

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