If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful.William Morris.

Friday, August 26, 2011

Creamy Fudge



I made some fudge this morning for the "man of the place". I have spoiled him with desserts but what he doesn't know is that I usually redo the recipe to be healthier or its one of my W.W. recipes. That is what this one is. I use to make the fudge my Mom made and it is higher in fats and calories, so when I found this one and tried it, it won out over my Moms. Plus it is a lot easier to make.
What you need is;
 10 oz. bittersweet or semi-sweet chocolate chips, finely chopped
 1 (14oz) can sweetened fat-free condensed milk
 1/2 tsp. vanilla
 a pinch of course salt

You need to line a 8 x 8 pan with plastic wrap making sure at less 2 inches hang over the sides


Combined the ingredients in a large heavy saucepan

Heat mixture over a med-low heat. Stir until mixture is completely melted and smooth, approx. 5 min.

Transfer fudge to prepared pan, spread evenly with rubber spatula.
I sprinkle a little salt on top before I cover with plastic wrap. Refrigerate until firm, at least 2 hours or overnight.

Uncover fudge, remove from pan by lifting overhanging plastic wrap. Invert on cutting board, remove wrap. Cut fudge into 8 strips, then cut each strips crosswise into 8 pieces. Can refrigerate up to 2 weeks. Serve at room temp, but I do like it cold also. 2 pieces is 2 pts.



Yum Yum


2 comments:

  1. Oooh yum, thanks for this! I especially like the salt idea - I want to try sea salt! I did a gourmet food tour in NYC, and salted chocolates and caramels were some of the things we sampled. The salt made the flavor absolutely outrageous!

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  2. Thanks for posting this, I may be able to get this one to turn out. I have a terrible time trying to make fudge. I'm going to live life on the edge and try the salt too. LOL

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