2 minute read
Four-Step Fudge
By Mary Taylor
I love fudge. Mainly, I love it because I can make it with my kids, and it’s almost impossible to screw up. When refrigerated or frozen in an air-tight container, you can save your fudge long after it was made—but just remember that fudge is best enjoyed at room temperature!
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Classic Milk Chocolate & Walnut
22-23oz milk chocolate chips
14 oz sweetened condensed milk
1 tsp pure vanilla extract
Handful of walnuts
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Dark Chocolate & Sea Salt
22-23 oz dark chocolate chips
14 oz sweetened condensed milk
1 tsp pure vanilla extract
Sea Salt Flakes to garnish
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White Chocolate with Dried Cherries & Apricots
22-23 oz white chocolate chips
14 oz sweetened condensed milk
1 tsp pure vanilla
Handful of dried tart cherries
Handful of quartered dried apricots
INSTRUCTIONS
Step 1: In a medium saucepan over low heat combine chocolate chips and condensed milk. Stir until smooth (do not let the mixture bubble).
Step 2: Add the vanilla extract and remove from heat.
Step 3: Stir in whatever add-on ingredients you’d like or keep it simple and don’t add anything extra (save a few extra to garnish the top of your fudge).
Step 4: Pour mixture into a parchment lined 8x8 dish and let set until room temperature. For easy cutting, place in the refrigerator for 30 minutes to harden the fudge. Enjoy!