Cookie Bonus: Easiest-Ever Fudge

fudgeEven if you’re not sick of cookies yet (there are, after all, only 12 days until Christmas!), I think we’re all ready for a slight change of pace.

And that’s why I love fudge. It looks great on a cookie plate, it’s easy to make, and it can be a nice gift all on its own.

Even though fudge seems like it’s been around forever, it’s really only about 130 years old (isn’t that appetizing!) and it originated in Baltimore, Maryland when a young lady messed up a batch of caramels she was making.

It turns out it was a lucky mistake. The young lady made money off of it right away. She sold it for 40 cents a pound!

Her recipe is tricky for the novice chef but there are many easy recipes around these days.

I’ve been making the Borden recipe, using semi-sweet chocolate chips, a splash of vanilla, a dash of salt, and a can of sweetened condensed milk, for about 10 years and it’s always part of my cookie plate.

Chocolate Fudge

3 (6-ounce) packages semi-sweet chocolate morsels
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
Dash salt
1-1/2 teaspoons vanilla extract
1/2 cup chopped nuts, optional

In heavy saucepan, over low heat, melt morsels with Eagle Brand.  Removed from heat; stir in remaining ingredients.  Spread evenly into wax paper-lined 8-inch square pan.

Chill 2 to 3 hours or until firm.

Turn fudge onto cutting board, peel off paper and cut into squares.  Store loosely covered at room temperature.

(Makes about 1-3/4 pounds)

 

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