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December 2007 Issue
No-Fail Fudge
by Ronda L. Halpin
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Fudge seems an important part of the holidays amongst my family. And not just traditional chocolate fudge. Everything from maple fudge to peppermint can find its way into the home. When people talk about how hard it is to make fudge, I have to smile. It's actually super easy.

So this month, I'm sharing my super simple fudge recipe. The best thing about it is that you can tweak it to suit your tastes. For example, the two varieties shown here use the same recipe. It's just one is made with chocolate chips and the other with chopped white chocolate. They both have vanilla extract, but the one with white chocolate has dried cranberries mixed in and walnuts tossed on top. The chocolate one has pecans sprinkled over it. You can use special extracts to tweak the flavor and mix-ins and toppings to make it unique. So there, that's my holiday gift to you all ... now go make fudge!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


No-Fail Fudge

  • 18 oz. chocolate chips or chopped chocolate -- any variety
  • 1 (14 oz.) can sweetened, condensed milk
  • 1 1/2 tsp. extract -- choose carefully to flavor your fudge
  • Toppings or mix-ins as desired -- no more than 2/3 c. total
In a heavy-bottomed saucepan, heat the chocolate and sweetened, condensed milk over medium heat, stirring often, until completely melted and homogenous. Remove the saucepan from the heat and add the extract of your choice. Stir until completely incorporated. Add any mix-ins and stir to incorporate.

Carefully pour the mixture into a 9-inch baking pan that's been covered in waxed paper. Spread to the edges and add any toppings you want. Place the baking pan in the refrigerator to cool completely. When the fudge is completely cooled, cut it into 1-inch squares and enjoy. Store in the refrigerator.

  • Yields: 1 - 9-inch square pan
  • Preparation Time: 20 minutes

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