I started reading about Intermittent Fasting this week which naturally got me to find a way to make fudge.
I know.
I don't understand me, either.
Don't wait until the Holiday season to make fudge again.
This is SO easy a four-year-old could do it (unless her mom shoos her out of the kitchen so nobody knows how much fudge got eaten in the name of Quality Control).
The Ingredients
serves 10-20 (or Adam and Me on date night)
3 cups semi sweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1 tablespoon salted butter
cooking spray to spray down the crock
parchment paper or non-stick foil to line a 9 x 9 baking pan
The Directions
Use a 4-quart slow cooker. If you only have a 6-quart, that's okay, but it will melt faster, so keep an eye on your chocolate.
Spray the crock well with cooking spray (my suggestion is to use a traditional slow cooker with a ceramic base and NOT a Ninja.).
Dump everything into the pot. Cover, and cook on high for about 1 hour, or on low for about 2 hours.
Stir every 20 to 30 minutes.
Once the chocolate has lost it's form and can be stirred into a liquid state, spread it out into a lined 9 x 9 baking pan.
Chill in the refrigerator overnight (or at least 4 hours) before cutting into bite-sized squares.
The Verdict
It's perfect.
I wondered how the consistency would be without marshmallow fluff, but the condensed milk made the same sort of smooth texture with the chocolate as I wanted.
Because the mixture doesn't need to get boiled to a candy-making boiling point, this is a great recipe for kids.
If you'd like to, go ahead and add chopped nuts or candy canes for a peppermint version.
Long Live Fudge!!
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