It is Christmas season and that means celebrating Jesus Christ’s birthday around here with food and family. I love all of the homemade candy that gets made around the holiday, especially fudge. For some reason, I have never found a recipe that ended with a batch of smooth, creamy, rich fudge. Mine has always either been gritty or does not set up and I have fudge soup.
I was searching the internet a little while ago and found this recipe for easy chocolate fudge. Yeah, right! I’ll just see about that. I even made it more of a challenge by making it on a rainy day. Did you know that the higher the humidity, the more difficult it is for candy to harden? Try making divinity on a rainy day and see what I mean. Well, on second thought, don’t. You will just be wasting your ingredients; just take my word for it instead. I learned the hard way! By the way, I found this recipe at www.verybestbaking.com. The only change I made was to use pecans instead of walnuts.
This recipe lived up to its names. It is easy and turned out great!
2 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 cup chopped & toasted pecans
1 tsp vanilla extract
Line a 8 or 9 inch square baking dish with foil and set aside. Combine chocolate chips & milk in a heavy saucepan. Warm over low to low-medium heat, stirring until smooth. Remove from heat and nuts and vanilla.
Spread evenly into the foil-lined pan. Refrigerate for at least 2 hours or until firm. Lift the fudge out of the pan and peel off the foil. Cut into 48 pieces and enjoy! Come back next week for a great peanut butter fudge recipe!