Ready or not, it’s that time of the year when holiday preparations are in full swing.
One of the great things about it is that our house smells like baking cookies made from scratch and the subtle fragrance of Patti’s fudge. When it’s about ready, the air has a pleasant chocolate aroma. Then, we can’t wait for it to cool!
Each year, I share one of our holiday recipes with you readers. This year, it’s “Patti’s Embarrassingly Easy Fudge. “ She has shared this recipe for years with many people. As far as we know, only one person has messed it up. We don’t know what she did. However, it’s difficult to do anything wrong if you follow these easy directions. The recipe follows.
3 cups (18 ounces) of semi-sweet chocolate chips (1 ½ 12-ounce bags)
1 14-ounce can of sweetened condensed milk – NOT evaporated milk. NOTE: one time she used an off brand – it NEVER firmed up. She uses Eagle Brand or Carnation
Dash of salt
1 1/2 teaspoons of vanilla extract
1 cup of chopped walnuts, mini marshmallows, or a combination – OPTIONAL
In a heavy saucepan over low heat melt the chips with the salt and sweetened milk, stirring occasionally. When it’s about ready, you will smell the chocolate. Once melted, remove pan from the heat and stir in the vanilla and nuts/marshmallows if used. This is very stiff. Mix well.
Spread evenly into a parchment or wax paper lined 8-inch or 9-inch square pan. Parchment works exceptionally well and can be re-used. Chill for two hours or until firm.
Turn the fudge onto a cutting board. Wax paper has to be peeled off while parchment paper does not. Cut fudge into squares. Store loosely covered at room temperature.
Makes about two pounds.
Enjoy your holidays and stay safe! If you have suggestionsor question for this column, please contact me directly at guthrielarason@verizon.net.
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