My mom’s basic fudge recipe is perhaps the easiest in my repertoire, and the most fun to embellish. The template: one bag (or about 14 ounces) of chocolate chips, one can of sweetened condensed milk, cooked over medium-low heat until melted; pour into container, let cool, and cut into squares.
I made this as a first foray into the cold-weather season, coinciding with New York’s first truly chilly weekend. Mom always makes batches to send to friends and relatives as holiday gifts, so for me, this dessert especially resonates this time of year. If it has to be cold outside, might as well embrace it with treats, no?
It’s so basic that you can easily accessorize with different kinds of chocolate, nuts, flavorings/extracts, or dried fruit. I particularly like dark chocolate flavored with rum and studded with pecans, gianduja with hazelnuts, and the featured recipe, white chocolate-maple. White chocolate with dried apricots and pistachios would pass muster as well.
White Chocolate-Maple Fudge
- 14 ounces white chocolate, chopped
- 1 can sweetened condensed milk
- 1 tsp maple extract (can be found at Dean & Deluca)
Butter an 8″x8″ pan.
Empty can of milk into a heavy-bottomed sauce pan; add chocolate. Cook over medium-low heat, stirring constantly with a wooden spoon until melted and thickened, 5-7 minutes. Remove from heat, and stir in extract until well-combined. Pour into buttered pan. Allow to cool at least 2 hours, then slice into 1-inch cubes (I like to use a dough scraper to slice and remove).
You could ramp up this recipe by reducing a bit of maple syrup and drizzling it over the still-warm fudge, allowing it to cool before slicing and serving.
Comments 8
I love it! Easy: 3 ingredients and 10 minutes or so of actual work? Delicious - because sweetened condensed milk and chocolate = awesome? Perfect for Xmas gifts?
Everybody’s getting fudge this year instead of ingredient-and-time-filled cookies.
Posted 17 Oct 2007 at 9:33 am ¶When you say let cool do you mean on a countertop or refrig? Sorry never made fudge before.
Posted 19 Oct 2007 at 1:02 pm ¶Yes, you should allow to cool on countertop.
Posted 19 Oct 2007 at 1:13 pm ¶Thanks for the help I will be making today.
Posted 20 Oct 2007 at 9:10 am ¶I love your blog!
Posted 20 Oct 2007 at 3:51 pm ¶Hi folks
Posted 18 Nov 2007 at 8:12 am ¶Can someone help me out! I’m living in Iceland and with no “Canned Sweet Condensed Milk” or direct subtitute, not to speak of the metric differences, can anyone post some info on the product. Meaning ingredients in terms of fat or sugar and volume/weight? Thanks in advance, Finnur M.
Finnur, you might find this link useful:
http://en.wikipedia.org/wiki/Condensed_milk
Posted 19 Nov 2007 at 1:23 pm ¶Great recipe! I love how the simplest recipes are almost always the ones that everyone requests to be made over and over again.
Posted 22 Feb 2008 at 11:08 pm ¶Trackbacks & Pingbacks 2
[...] Nite Dinner Amy’s Pushing Daisies inspired Apple Cup Pies at Eggs On Sunday Gena’s Maple White Chocolate Fudge at Big City, Little Kitchen Lindsay’s Golden Brioche at Love and Olive Oil M&M and [...]
[...] recipe from here [...]
Post a Comment