At breakfast the other day, my book clubbers exchanged Christmas gifts -- and Linda P. gave us all little boxes of homemade fudge -- with a handmade ornament, fastened with a Christmas ribbon. (Yes -- she's the one we refer to as the big show off...)
Really -- it's one of the BEST things about Christmas. We get to think about fudge...
Years ago -- I got a microwave fudge recipe from Nancy Zieman -- which used a whole stick of butter. Then I saw Rachael Ray on the Oprah show -- she used the recipe on the can of sweetened condensed milk -- which didn't use any butter at all. So here's what I've come to...
3 cups semi-sweet chocolate chips (try different flavors -- like peanut butter chips -- or Andes mints)
1 14-oz can condensed milk
1/4 cup (4 tbsp) butter
1 tsp vanilla extract
1/4 tsp salt
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a large microwave-safe bowl, combine the chocolate chips, condensed milk, and butter. Microwave in one-minute increments until melted, about 2-3 minutes.
4. Pour the fudge into the prepared pan and smooth it into an even layer.
5. Place the fudge in the refrigerator to set for at least 2 hours. Once set, cut into 1-inch squares and serve at room temperature. Store excess fudge in an airtight container in the refrigerator.
Did I really use the term "excess fudge"?? A true oxymoron, don't you think??
Thanks, Ann, for reminding me of this fudge recipe. I am delighted to know you give it as a gift every year.
In 2006 -- my cousin Jackie and I were fudge-making-fools. I can't remember WHY exactly -- but I think we made a dozen varieties of fudge that year...