Wednesday, January 11, 2012


You know what? I made fudge again, and again I forgot to take pics.

But hey, today, you get a lovely illustration of fudge (inspired by Erin Jang) AND the crappy photos AND the recipe.

  • 16 oz. semi-sweet chocolate
  • 2 tbs. unsalted butter
  • 14 oz. condensed milk
  • 1 c. walnuts
  • 2 tsp. vanilla extract
  1. Line a 9" x 13" pan with parchment paper. (Some people say to butter it, but I found it unnecessary both times I made this recipe.)
  2. Toast the walnuts, approximately 8 minutes. Let them cool. Then smash them into bitesize pieces.
  3. Now gently heat the chocolate, butter and condensed milk in a metal bowl on top of a pot of barely simmering water. (In other words, a double boiler.) Stir every so often, until smooth.
  4. Once the chocolate mixture is smooth, add walnuts and vanilla. Stir to incorporate.
  5. Pour into prepared pan, and place pan in the fridge for at least 2 hours. Do not cover.
  6. Once firm, cut into 1" squares (or bigger, if you'd like).
Et voila! You have fudge too! (Please feel free to mix up the nuts, or even remove the nuts.)

(Also, our political party last night? Just a little lame, as MSNBC had announced the winners of the primary by about 5pm PST, and CNN, Fox, and company were all quick to announce soon after.)

Sources of inspiration:

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