Who doesn’t love fudge? Couple that with Christmas, and you’ve got sweet tooth heaven. This is my recipe for such an incredible, easy, delicious fudge you might want to celebrate year round! (Your waistline may not thank you, however.) But, ‘tis the season. This recipe is based on one called “French Chocolate Fudge” from an ancient cookbook called Farm Journal’s Choice Chocolate Recipes, one of the finest chocolate cookbooks I’ve ever come across. If you are a chocoholic, and I include myself, this is the book for you. It is long out of print, however copies can still be had through online used booksellers, as my friend Sheryl did early this year. She found a number of copies still for sale.
The beauty of this recipe is its simplicity. And of course, any recipe I find doesn’t stay “original” long. I have to add, tinker, embellish. For the holidays, I add chopped candied cherries, and prefer pecans in place of the original walnuts, although both, or a blend are good. I have another recipe in this book I’m going to try that uses marshmallows. Will let you know in a future blog how that turns out. I’m not a marshmallow fan, but have found myself with half a bag. This one will remain my favourite, I suspect. Here’s the basic recipe:
- 3 6 oz pkgs semisweet chocolate chips
- 1 14 oz can of sweetened condensed milk (make sure to use the magic ingredient, not evap)
- 1-1/2 tsp vanilla (don’t be afraid to go to 2 tsp, if the candy sprite directs)
- Dash salt
- 1/2 cup chopped walnuts
- Now for the embellishments: (Choose any or all, depending on how extravagant a mood your in.)
- Feel free to add 1/2 cup chopped candied red cherries, or a mix of red and green
- 1/2 cup pecans, either omitting the walnuts or in addition to
- 1/2 cup dried cranberries
And if you’re feeling especially festive, substitute rum or brandy for the vanilla. Raspberry liqueur is especially decadent. Hey, it’s Christmas!
After all this, you may need to double the batch if you go for the whole lot. (Does this sound like an excuse for more fudge? It is.)
My method has also been simplified: Melt the chips and the condensed milk together in whatever conveyance suits your fancy, be it microwave or stove. Stir frequently to make sure it all melts completely. Then add your other ingredients and embellishments. Turn into an 8” greased square pan and chill. Cut into 1” to 1-1/2 “ cubes. Enjoy. Oh, and store in the refrigerator. It is up to you whether, or how much, you wish to share. Merry Christmas!
You can read more of Sue Van Slooten's food adventures here.