July 5, 2012

Homemade Refrigerator Fudge

Fudge always reminds me of summers in Newport, Rhode Island, where I indulge in salt water taffy and hunks of flavored fudge, browse antiques and relax at outdoor bars with fruity cocktails.  After making my Frozen Chocolate Dipped Bananas and my Frozen Creamy Lime Pies with Cookie Crusts, I had some leftover chocolate and a half a can of sweetened condensed milk with no home.  When combined over some heat, these two ingredients turn magically into fudge! I threw some almonds into mine, but feel free to experiment in your own way.

Makes about 2 cups

1 1/2 cups semisweet chocolate chips (or chopped bar chocolate)
6 ounces sweetened condensed milk
1 dash of salt
3/4 teaspoon vanilla extract
Toppings of your choice (optional)

Line a small container (like a bread tin or a small box) with parchment paper or wax paper.  In a saute pan over low heat, blend all ingredients except vanilla extract until smooth and blended.  Turn off heat and stir in vanilla extract.  Pour mixture into paper-lined box or tin, sprinkle with desired toppings and chill in refrigerator for 2 hours.  Slice and serve, keeping any extra fudge in the fridge in an airtight container or plastic wrap.


Use different flavors of chocolate or different extracts

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