How to make fudge from scratch
Classic chocolate fudge
Ingredients:
500 g best quality dark, milk or white chocolate, about 3 1/2 cups coarsely chopped
300 mL can sweetened condensed milk
Directions:
1.Line the bottom and sides of an 8 × 8-in. pan with 2 large overlapping pieces of plastic wrap, letting wrap hang over sides of pan.
2. Combine chocolate and milk in
a large microwave-safe bowl.
Microwave, uncovered, on medium,
stirring halfway through, until
chocolate is almost melted, 3 to 4 min.
3. Remove and stir until evenly mixed
and smooth. Scrape mixture into
prepared pan and press down,
smoothing top.
4. Fold overhanging
ends of plastic wrap over fudge to
completely cover. Refrigerate at least
2 hours or overnight. Fudge keeps
well, refrigerated, up to 1 week.
Stovetop method: Melt chocolate
in a double boiler. Heat condensed
milk in a saucepan. Mix together
until smooth.
Makes 64 squares.
Per square:
66 calories, 1 g protein, 8 g carbs,
4 g fat, 9 mg sodium.
Four ways to switch it up
1. Dark-chocolate ginger fudge: Use dark chocolate. Stir 1 cup chopped
candied ginger into fudge mixture.
2. Cookies and cream fudge: Use white chocolate. Stir 1 1/2 cups crumbled
chocolate wafers into fudge mixture.
3. S’mores fudge:
Use milk chocolate. Stir 1 1/2 cups mini
marshmallows and 1 1/2 cups honey graham
cereal or broken-up graham crackers into
fudge mixture.
4. Fruit and nut fudge:
Use dark, milk or white chocolate. Stir
1 cup any chopped dried fruit and 1 cup
any chopped nuts into fudge mixture.
Three ways to use it
Easy truffle pops
Cut Classic chocolate fudge
(recipe on previous page) into 1-in. squares
and place on a microwaveable
plate. Heat on medium for 30 sec.
Roll into balls, then roll in cocoa
powder, sprinkles or chopped
nuts. Set a lollipop stick in each
and refrigerate until firm.
Molten cakes
Prepare cake batter for
12 cupcakes. Pour batter halfway
up cups of a muffin tin. Lay
a piece of Classic chocolate fudge (recipe on previous page) in the middle and cover with
remaining batter. Bake as
directed. Serve warm.
Fudge sundaes
Grate classic chocolate fudge
(recipe on previous page) on a box grater. Sprinkle over
ice cream sundaes or
frosted cupcakes.
