I love, love, love, love chocolate. So I’m sure you can guess how I feel about FUDGE!!!!!!!! Ask me about going to the Space Needle for lunch on our honeymoon. What was the best part? THE INCREDIBLE FUDGE I BOUGHT IN THE GIFT SHOP. I think that might have been a $60 or so lunch, and it was romantic and wonderful. But the fudge, oh the fudge… I took it on our cruise and ate it the entire time we were in Alaska.
I love to make candy but it usually takes lots of time, equipment, know-how, attention etc. This is not that candy recipe. This is the “I worked all day-dinner was a flop-I want a treat now” recipe. If you have never made candy before, this is a simple introduction and the perfect place to start. Traditionally fudge is made on the stove top with cream or butter and sugar. This recipe calls for 1% milk and no butter! The simplicity and the lower calorie count are nice, and the flavor is excellent. Try using it for the chocolate on your S’mores or serve a big square with a scoop of ice cream on top. Or heck, just savor it one piece at a time.
This is one of the easiest ways to get introduced to candy making. If you enjoy this keep an eye out in the coming months. I love making candy and I’m going to be blogging about some wonderful candy recipes for the holidays. If you are new to the process start with some easy recipes and then move on to some more difficult ones. I learned one recipe at a time and so can you!
- butter for the pan
- 2 cups of white sugar
- ½ cup of milk, 1% fat at least
- ¾ cup semi-sweet chocolate chips
- ¾ cup of your favorite peanut butter (creamy or chunky)
- 1 Tablespoon of high quality vanilla
- Butter a 9x9 square casserole dish. Set aside.
- Measure your chocolate and peanut butter. Have them ready along with vanilla.
- Put sugar and milk in heavy sauce pan. Turn stove on to medium and stir with a wooden spoon to combine.
- Do something else in the kitchen. In a few minutes the milk/sugar mix will come to a boil. Keep it on medium heat and boil for 2 minutes stirring with the wooden spoon.
- Remove from heat and use a whisk to beat in the chocolate chips until no lumps remain.
- Whisk in peanut butter and vanilla.
- Use a heatproof spatula to scrape the fudge into your buttered pan and let it harden. It will be firm enough to cut within 30 minutes.
- Cut and store in an airtight container.
This recipe is participating in Weekend Potluck.