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Chocolate Fudge

December 9th, 2011

This creamy chocolate fudge is seriously beyond easy. I have had this recipe for forever and it never fails to create a simple and delicious holiday treat.

I know that this recipe would be really easy to enhance, like with walnuts or peppermint and candycanes, or coconut, or cognac. But the purist in me is having an unusual moment in the spotlight. I’m just keeping the flavor plain old delicious chocolate fudge. However, I do like to dress it up by using really good quality dark chocolate (72% cocoa.)

By nestling the small pieces in lovely little foil cups that make them feel like little jewels. I also like to place a single little silver dragee (or gold) on the top of each piece.

Then I will put a bunch of the fudge pieces in a tin, and they have the same effect as truffles!

These make a really pretty gift, or are lovely to cluster in a dish for your next Holiday gathering!

Chocolate Fudge, makes about 40 pieces
-12 oz dark chocolate
-1 can sweetened condensed milk
-¼ cup butter

1) Prepare a 9×9 glass pan with tin foil that overlaps the sides by an inch or two.

2) Finely chop or shave the chocolate, (I like to use a serrated knife.)

3) In medium saucepan, melt all three ingredients together over low heat. Whisk to combine them into a smooth fudge.

4) Pour the fudge into the prepared pan, gently smoothing it with an offset spatula.

5) Place the pan in the refrigerator until firm, about an hour.

6) Pull the fudge out by the foil overlaps. Place on a cutting board, and peel the foil from the sides of the fudge. Trim the edges and cut the fudge into pieces.

7) Top with dragees or sprinkles if you desire. Place them in mini-muffin liners for a fancy touch!

8) Enjoy!