Well, looks like it's his lucky day, because
I was a little worried when I had to tweak the recipe to fit a different type of chocolate, but it turned out beautifully. And I am always glad to have another fudge recipe that doesn't require a candy thermometer (because I broke mine, again). It's no white chocolate, but it'll do.
Milk Chocolate Fudge
makes 64 - one inch pieces
2 1/4 cups sugar
1 can (12 oz.) evaporated milk
2 Tbs. cornsyrup
1 tsp. salt
12 oz. semi-sweet chocolate chips
1/4 cup (1/2 stick) unsalted butter
1 tsp. vanilla extract
Liberally butter an 8 inch by 8 inch square baking pan.
In a heavy saucepan, heat sugar, milk, cornsyrup and salt over medium-high heat. Bring to boil and cook for 8-10 minutes. Off the heat stir in butter, extract and chocolate chips, stirring vigorously until completely incorporated.
Pour fudge into prepared pan and smooth top with a rubber spatula. Allow to cool to room temperature before cutting into squares. Store in an airtight container at room temperature for up to 2 weeks.
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