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quick-fudge

November 8, 2011

here’s the recipe i “followed”:

1 1/2 cups (360 ml) nuts (hazelnuts, pecans, walnuts, pistachios, almonds, and/or peanuts)
1-14 ounce can (414 ml) sweetened condensed milk
1 pound (402 grams) bittersweet or semisweet chocolate, finely chopped
2 tablespoons (30 grams) unsalted butter
2 teaspoons pure vanilla extract

here’s what i actually did.

put a stainless steel mixing bowl on top of a saucepan of hot simmering (not boiling) water
fill the bowl with all the chocolate i had (~8 ozs sweetened and unsweetened chocolate)
add a few pats of butter, half a can of sweetened condensed milk, a dash of heavy cream, and a healthy sprinkling of cayenne. mix constantly until melted. remove from heat.
dump water from saucepan and add remaining sweetened condensed milk. cook on a very low heat until brown in color, stirring constantly.
add a quarter cup or so smashed hazelnuts and a few capfuls of vanilla extract to chocolate mixture.
transfer to greased pan.
top with caramel mixture.

this is completely amazing, of course. almost too rich. and it couldn’t be easier; you don’t even really cook it!

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2 comments

  1. Very simple indeed! I shall be making some of my own as soon as I get my kitchen back.


  2. I intended to save a large portion to share with people when I got back to Chicago. I ate all but one bite within the first two hours on the train. My mom usually doesn’t like fudge, but she said the one bite was really good. She was very glad I’d only saved that much…



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