By Kathryn Washburn Breighner
I am not a candy maker. Our Mom made pralines, fudge, rum balls, , peanut brittle, nut clusters--you name it, she loved to make it. Not me. It's too time consuming and I'd rather be baking. So this 15 minute fudge recipe that appeared in Cook's Illustrated a few years ago is just for me! It's easy, fool proof, and almost as good as the Mackinac Island fudge that is in my roots.
In the top of a double boiler or in a heat proof bowl, add and toss together:
2c chopped semi chocolate
2 oz coarsely chopped unsweetened chocolate
1/8 t salt
1/2 t baking soda
To this add:
1 14-oz can sweetened condensed milk
1 T vanilla
Set the mixture over a saucepan filled with 2 c simmering water. Stir with rubber spatula until chocolate is almost melted a a few small pieces remain, 2-4 minutes.
Remove the bowl from the heat and continue to stir until chocolate is fully melted and mixture is smooth. Stir in:
1 c coarsely chopped walnuts
Line an 8 x 8" baking pan with foil and oil or use a non stick baking pan. Spread the chocolate mixture into the pan and refrigerate for 2 hours. Remove the foil and fudge from the pan, cut into 1" squares and store in an airtight container.
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