Christmas is the only time I really eat fudge. And most of the stuff I get out at stores is way, WAY too sweet. It's more sugar than chocolate. I like a nice, deep chocolate flavor. And you get that with expensive chocolate. You can certainly use good 'ole Nestle Tollhouse chocolate here, but I promise the Ghirardelli is worth the purchase.
Foolproof Fudge
Adapted from Eagle Brand Milk
3 cups (18 ounces) Ghirardelli bittersweet (70%) chocolate chips (or other high-quality chocolate)
1 (14-ounce) can sweetened condensed milk
Dash salt
½ cup chopped walnuts (optional)
1½ teaspoons vanilla extract
1 (14-ounce) can sweetened condensed milk
Dash salt
½ cup chopped walnuts (optional)
1½ teaspoons vanilla extract
Line an 8- or 9-inch square pan with foil, extending foil over edges of pan. Melt the chocolate chips with the sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan. Chill for 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
Makes about 2 pounds of fudge
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