Saturday, December 3, 2011

Easy Chocolate Fudge

Fudge has always been a special treat around the holidays. When I enter a candy store, I will occasionally choose it over the other treats. So when I saw this recipe, I decided to make it. All I had to use was a microwave. It was that easy. I will tell you this is very good.
 The recipe calls for nuts so I didn't argue while I mixed it into the chocolate. I guess you could try it without the nuts. My husband wish I had tried making it without nuts since he isn't a big fan of them. Yes, he loves peanut butter but he doesn't eat nuts. I guess it is the same as liking pickles but not cucumbers. Or liking salsa but not tomatoes? Or liking humus but not beans? If you can think of any, you can continue my comparison.
Baker's Classic Chocolate Fudge

8 (1 oz square) Baker's Semi-Sweet Chocolate Baking Chocolate Squares
1 (14oz) can sweetened condensed milk
1 cup chopped pecans
2 tsp vanilla

  1. Line an 8 inch square pan with parchment or microwave wax paper.
  2. Microwave the chocolate and condensed milk** in a microwave safe bowl for 2 minutes.
  3. Stir and microwave for another 30 seconds to 1 minute until all the chocolate is melted.
  4. Add the vanilla and mix.
  5. Fold in the nuts until incorporated.
  6. Spread the batter into the square pan.
  7. Refrigerate for two hours or until the fudge is firm. 
  8. Remove from pan and cut into desire size or slab.
**I used probably about 10 oz. of the can and the recipe was great.
Recipe adapted from the recipe located inside the Baker's Semi-Sweet Baking package.
Did you already know..........
 -Fudge originated in America.
-Many colleges have their own version of a fudge recipe like Vassar college and Wesley college.
-Michigan is suppose to be the fudge capital.
-Fudge should be stored at room temperature in an air tight container.

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