Tuesday, December 23, 2014

Eagle Brand Milk: Foolproof Fudge

Christmas is the only time I really eat fudge.  And most of the stuff I get out at stores is way, WAY too sweet.  It's more sugar than chocolate.  I like a nice, deep chocolate flavor.  And you get that with expensive chocolate.  You can certainly use good 'ole Nestle Tollhouse chocolate here, but I promise the Ghirardelli is worth the purchase.

Foolproof Fudge
Adapted from Eagle Brand Milk

3 cups (18 ounces) Ghirardelli bittersweet (70%) chocolate chips (or other high-quality chocolate)
1 (14-ounce) can sweetened condensed milk
Dash salt
½ cup chopped walnuts (optional)
1½ teaspoons vanilla extract

Line an 8- or 9-inch square pan with foil, extending foil over edges of pan.  Melt the chocolate chips with the sweetened condensed milk and salt in a heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.  Chill for 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

Makes about 2 pounds of fudge

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