I’m perfecting the art of the sugar high.
Whatever you do, don’t eat this fudge with a cafe cubano. I don’t even want to know what would happen if you did. It might get ugly. Actually….try it!! I double dog dare you.
This is another one of the recipes from my great grandmother’s recipe box. I’m having a blast baking my way through them! It’s totally easy and I wish I would have made this a month ago because, guess what? Fudge makes great gifts! Even if people don’t SAY they like fudge, they do.
It’s all about those late-night creepy crawly missions to the fridge for a cold, chewy bite. Don’t act like you’ve never been there!
Fudge is also great for heartache, homesickness, jetlag, road trips, Tuesdays, mid-afternoon slumps, mid-morning slumps, cute neighbors….did I mention Tuesdays?
So here’s the deal. All you do is chop the chocolate—unsweetened!
Then you stir the chocolate on the stove with butter, shortening, milk, sugar, corn syrup, salt and vanilla. It doesn’t seem like it should work but it does! Oh, does it ever.
Finally, you pour it into a buttered dish. Then you wait. Or you burn your tongue. I vote for tongue burning!
See how easy? Now you try! Let me know how it goes—this recipe is nice because it doesn’t make a truckload…only about 18-20 pieces depending on how your slice the fudge. And fudge in the freezer? Is there anything in life better than FUDGE IN THE FREEZER??? I think not.
Oh!! You can also add peanut butter to this recipe for peanut butter chocolate fudge. Do it.
Minute Boil Fudge
makes about 18-20 pieces of fudge
2 oz good quality unsweetened chocolate, very finely chopped
1 1/2 cups sugar
7 tbsp milk
2 tbsp shortening
2 tbsp butter
1 tbsp light corn syrup
1/4 tsp salt
1 tsp vanilla
** optional add-ins: 1/3 cup peanut butter, a handful of chopped toasted walnuts
Combine all ingredients (plus peanut butter if you like) except vanilla in a saucepot. Stir well to combine and bring to a boil, stirring constantly. Stir constantly while boiling for one minute then take off heat and add in vanilla extract.
Stir fudge until thick, about five minutes. Then, pour into a buttered or parchment paper-lined casserole dish. Let cool for two hours in fridge before slicing.
2 1/2 hours