I get a pile of requests for this recipe every year around the holidays, so I'm going to save some time and post it now. It's for those of us who want to make fudge but can't be trusted with a candy thermometer (I have broken like a thousand):
PBW's Famous No-Brainer Fudge
3 cups Nestle Toll House semi-sweet chocolate morsels
1 can 14 oz. sweet condensed milk
1-1/2 teaspoons vanilla extract
dash of salt
[optional add-ins: chopped nuts, mini marshmallows, raisins, M&Ms etc.]
Put morsels, milk, extract and salt in a sauce pan and melt over low heat. Stir frequently to blend. When it looks like fudge -- after about 5 to 10 minutes -- remove from heat, stir in your favorite chopped nuts, marshmallows, M&Ms or whatever. Pour into pan (I use an 8" pie pan), spread out, cover with foil or plastic wrap and put in refrigerator. Chill for two hours, take out, cut into squares, enjoy.
Note on fancy toppings: Before you put in the fridge, you can also top the fudge with coconut, maraschino cherries, pecan halves etc.
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I don't remember, do I have to keep this refrigerated? I can leave it out once cooled, can't I?
ReplyDeleteIf your house is cool it should be okay to leave out. If you've got the heat going on high and it's warmer than 75F then I'd keep it in the fridge to prevent it from getting too soft.
ReplyDeleteHa! I was just wandering over here to get this. I thought I'd share that Costco sometimes has big bags of Ghiradehli dark-chocolate chips on sale around this time of year. They make a great substitution, although, because of the extra cocoa, I add either a tablespoon of butter or reduce the chip amount by 1/4-1/2 cups. (Depending on how hard you like your fudge.) Delish!
ReplyDeleteThanks for the rec, V. :)
DeleteEven a hopeless 'cook' like me can handle this one. Thanks! :-D
ReplyDeleteIt really is super easy, I promise. And the results impressive. :)
DeleteIt is absolutely incredible with the Nestle Winter chips (dark chocolate and mint) or the peppermint (can't remember the brand, probably also Nestle) chips. Or peanut butter. Or those cinnamon ones. Or, well... anything.
ReplyDeleteIf anyone tries it with the pumpkin spice chips, I'd love to hear how it turns out - I missed grabbing some and now the local stores are out.
I'd like to hear that too -- my daughter is a fiend for pumpkin spice.
DeleteI've read this before & wanted to try it. And this year the dessert's already set.
ReplyDeleteBut there's always this weekend. :) Nom!
Works great as a food gift, if you need an excuse -- I make up batches and customize the toppings for friends. My pal Jill loves hazelnuts, so I chop up and sprinkle those on top of hers.
DeleteI'd love to try this but what are "Nestle Toll House semi-sweet chocolate morsels"? Do you have a British equivalent I can use?
ReplyDeleteFran. on your side of the pond they're called semi-sweet chocolate baking chips. Hersheys, Ghiradelli or Cadbury baking chips are almost the same thing. You'll need 18 ounces, or about 510 grams.
DeleteThank you, now I can give it a go.
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