Wednesday, December 25, 2013

Nancy Zieman Fudge Recipe

Hey -- if you are reading this blog on CHRISTMAS DAY -- maybe you need a pan of fudge. All for yourself. Just this once. Go for it. Nobody will judge you...wait...there's a poem in there, right??

I first posted this fudge recipe in 2011. WOW. Time flies. At the time, my cousin Jackie was one of the FEW faithful readers of this blog.  We've got each other through some tough times.  At Christmas, I always fondly remember the year we made DOZENS OF BATCHES of fudge. We tried many different combinations, with peanut butter cups, Andes mint candy, etc. But it all starts with this very basic, simple recipe.

And -- hey -- a pan of fudge could be better than the alternative...which might hurt somebody.  If you tell your crazy relative WHAT YOU REALLY THINK -- the ramifications can go on forever.  Christmas Day is NEVER a good time for a reality check.  Forget the big showdown...there is no future in it.  You are only responsible for your own actions.  Acceptance is your new can't change people...keep your opinions to yourself...tell them you love them...

Oh, the hell with it....just eat a pan of fudge...

Repost from 2011...

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 same recipe with a can of sweetened condensed milk -- but 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)
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.
3. Stir to ensure all the chocolate is melted, then add the vanilla and salt. Stir until the candy is smooth and well-mixed.Add nuts at this point (I ADD LOTS OF WALNUTS)
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.

I AM SO DELIGHTED to be thinking about microwave fudge. WHAT A GREAT BLOG POST, EH?  And HOLY COW -- THIS IS GREAT FUDGE..!!

Thanks, Jackie, for reminding me that life often remembers better than it lives.  In 2006 -- we were I remember -- the combo of milk chocolate and peanut butter chips was my favorite!!

Merry Christmas, people.  I hope you're reading this post the day AFTER Christmas...

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