Looking for a quick and easy dessert that’s sure to satisfy your sweet tooth? Look no further than this easy fudge recipe. With just a few ingredients, you can whip up a batch of rich, creamy fudge that’s perfect for any occasion.
Ingredients
- 1 (14 oz.) can sweetened condensed milk
- 1 (12 oz.) pkg. semi-sweet chocolate chips
- 1 (1 oz.) sq. unsweetened chocolate (if desired)
- 1 1/2 c. chopped nuts (if desired)
- 1 tsp. vanilla
Cooking Steps
- Butter a square pan, 8 x 8 x 2-inches.
- Heat milk, chocolate chips and unsweetened chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat.
- Stir in nuts and vanilla.
- Spread in pan.
Calorie: 200
Total cooking time:20 minutes
Difficulty level: Easy
The Unfathomable Fudge Fiasco: A Quest for the Perfect Sweet Treat
Hello sweet-toothed friends! Let me tell you a tale of culinary misadventure, a story of patience and persistence, all in the pursuit of an easy fudge. Spoiler alert: it involves condensed milk, semi-sweet chocolate chips, and a dash of humor!
The Prophecy: Gathering of Ingredients
So, there I was, standing in my kitchen, armed with a recipe and a dream. The cast of characters for this saga were as follows: a 14 oz. can of sweetened condensed milk, a 12 oz. package of semi-sweet chocolate chips, a 1 oz. square of unsweetened chocolate (for that fancy, bittersweet kick), and 1 1/2 cups of chopped nuts (because who doesn’t like a little crunch?). Lastly, a teaspoon of vanilla to tie this sweet symphony together.
The Beginning: Buttering Up the Pan
Let’s start with the first hurdle: buttering a square pan. Now, this might sound easy to some, but as someone who possesses the dexterity of a newborn giraffe, this was no small feat. After a few skirmishes with the elusive stick of butter, I managed to grease up my 8 x 8 x 2-inches pan, with only minimal damage to my dignity.
The Journey: Melting the Chocolate
Next up, heating the milk, chocolate chips, and unsweetened chocolate over low heat. The key here? Stirring constantly. And when I say ‘constantly’, I mean it. I learned the hard way that “semi-sweet chocolate chips” is just a fancy term for “tiny molten lava balls” when left unattended. However, once I mastered the art of the stir, the chocolate melted into a smooth, velvety mixture that was so satisfying, it almost made up for the minor burns.
The Plot Twist: Nutty Affair and Vanilla Dreams
Once the chocolate mixture was removed from heat, in went the nuts and vanilla. The nuts, of course, decided to play hide and seek, while the vanilla tried to steal the show. But, after a bit of stirring (and a brief existential crisis), everything blended together harmoniously.
The Climax: Into the Pan It Goes
The final act was to spread the mixture into the pre-buttered pan. This was where my fudge story took a turn. As it turns out, “spread” is a more complex action than you might think. The battle between me and the fudge was epic, but in the end, I won… sort of.
The Aftermath: The Fudge Is Done!
So there you have it, my friends. The fudge was finally made, my kitchen was still standing, and I had a newfound respect for the humble semi-sweet chocolate chip. Was it worth it? Absolutely. Would I do it again? Let’s just say, I’ll be ready for the rematch.
One thing I can say for sure, cooking has a way of keeping you humble. No matter how many times you’ve melted chocolate or spread fudge, there’s always room for a little chaos, and a lot of laughter. Until next time, keep your pans buttered and your chocolate chips stirred!
