Bittersweet Chocolate Pecan Fudge

  •  Bittersweet Chocolate Pecan Fudge

    Sometimes you want something sweet and easy.  And rich.  And fast.  Any chocolatey.  Oh, and a little bit nutty, too.

    Well then, here you have it.

    This is SO not authentic or gourmet or legit or any other synonym for real and classy.  It’s a fudge for cheaters.  For you baking philanderers.  (Yes, I am a member of that club, too.)  Fudge can take time if done the “real” way.  So when you don’t have time (I feel the need to italicize because time is so precious and weighs so heavily on us… as in “do I have time to make three desserts after work tonight?”), make something “unreal”.  Unreal in a really good way.

     

    Adapted from Eagle Brand’s dummy-proof recipe…

    3 cups (18 oz.) bittersweet chocolate chips

    1 (14 oz.) can sweetened condensed milk

    Dash of salt

    1/2 to 1 cups chopped nuts, toasted (optional)

    1 1/2 teaspoons vanilla extract

    1. Line an 8 or 9″ pan with parchment paper or wax paper.
    2. In a large saucepan over medium-low heat, melt chocolate chips, sweetened condensed milk, and salt- stirring until smooth.  Remove from heat and stir in vanilla and chopped nuts (if using).
    3. Spread in prepared pan, chill for at least two hours, and cut into squares.  Done.

    Tips:

    • Wondering why my fudge pieces are so tiny in the picture?  Well.  I originally wanted to have huge pieces of fudge, so I spread it into a loaf pan to set.  After removing it from said pan I changed my mind and just sliced it thinly, then cleaned up the edges and made little squares.  Next time I’ll go back to the baking pan like a good girl.  (But- the good news is that I have a bag full of fudge scraps in the freezer right now… you know, the edges that I cut off to make the squares.  I am dreaming about what to do with them right now.)
    • Chocolate choices are endless.  You can use semi-sweet instead, or milk chocolate.  (Just don’t use unsweetened, of course.)  (So I guess the chocolate choices are endless.)
    • Toast the nuts, my friend.  350° oven, 8 minutes or so… on a baking sheet.  Careful not to burn.
    • Yes, this fudge freezes nicely.  Just thaw in the fridge or counter… or put a few squares on ‘defrost’ in the microwave for 6 seconds or so.  Ready for a good old-fashioned binge.

     

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    February 16th, 2013 | More Sweets Please | No Comments | Tags: , ,

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