AuthorJonathan KastinCategoryAllergy Friendly, Dessert, Kosher, VegetarianDifficultyBeginnerThis fudge is based on Eagle Brand Chocolate Fudge.
18 oz dark chocolate (Guittard semi-sweet chocolate chips)
14 oz sweetened condensed milk
1 ½ tsp vanilla extract
1 pinch salt
⅓ cup optional: raspberry jam (Bonne Maman)
½ tsp optional: orange extract (replacing 1/2 tsp of vanilla)
1
Prepare an 8×8 foil pan. Line with parchment or plastic wrap, extending over the edges of the pan.
2
Combine all of the ingredients in a glass bowl. Cover the bowl with plastic wrap.
3
Microwave for 1.5 minutes.
4
Stir until uniform and glossy. If mixture is too stiff, heat it a bit more.
5
Spread evenly into prepared pan. Cover with plastic wrap and foil. Chill 4 hours or until firm.
6
Remove fudge from pan by lifting edges of parchment. Peel off the paper. Put back into the pan. Cut into 16 or 20 squares.
Ingredients
18 oz dark chocolate (Guittard semi-sweet chocolate chips)
14 oz sweetened condensed milk
1 ½ tsp vanilla extract
1 pinch salt
⅓ cup optional: raspberry jam (Bonne Maman)
½ tsp optional: orange extract (replacing 1/2 tsp of vanilla)
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