Fudge

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Dubbed “absurdly easy chocolate fudge” by the New York Times, this recipe lives up to its name.  You toss practically all of the ingredients into one bowl or pot and melt them together.  Then you pour the mixture into a pan and refrigerate it.  Voila, fudge!

Original recipe

 

Fudge
From New York Times

Yield: 16 two-inch squares

  • 4 tablespoons (1/2 stick) butter
  • 1 pound semisweet or bittersweet chocolate
  • 1 (14-oz) can sweetened condensed milk
  • teaspoon salt (optional)
  • ½ cup chopped nuts (optional)

 

  1. Grease an 8″ x 8″ baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
  2. In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine butter, chocolate, sweetened condensed milk, and salt, if using.  Mix just until melted and well combined.  Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.  (I actually heated everything in a small non-stick pot over very low heat on the stove.  You have to be careful to stir constantly and make sure the chocolate doesn’t burn if you do this.)  The mixture should be heated as little as possible.
  3. Stir in nuts, if using.
  4. Scrape mixture into prepared pan.  Refrigerate until set, about 4 hours or overnight.
  5. Lift fudge on paper out of pan and use a large knife to cut into squares.
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