Friday, February 22, 2008


This recipe was courtesy of one my son's high school teacher. It was part of a listening exercise, good thing the child was listening that day. Mr. Green, my son's teacher is a firm believer that the world is always a little better with fudge. Enjoy this quick and easy recipe. Thank you Mr. Green.


  • 16 oz of semi-sweet or dark chocolate chips
  • 1 can of sweetened condensed milk
  • 1tbsp of butter
  • 1tsp of vanilla
  • 1/2 cup of nuts or mini marshmallows (optional)


  1. Pour condensed milk into a medium size pan and heat on medium heat until hot. Stir constantly.
  2. Once hot, turn off heat do not remove from burner. Add butter and vanilla. Mix thoroughly.
  3. Add a 1/4 of chocolate chips at at time while stir constantly. If you add all the chips at once, it will cool the mixture too much and make it harder to melt the chips. Continue stirring until all the chips have melted. The mixture will look like brownie mix.
  4. Stir nuts or other goodies, if you are using them.
  5. Line a square baking pan such as 8x8 or 9x9. Be sure to line the pan with parchment paper that has at least 3 inches extra on 2 sides. The extra paper will make removing fudge from the pan a lot easier. If you don't have parchment paper, wax paper will also work.
  6. Cool for at least 2 hours. I like to cool the fudge at room temperature, it makes it easier to cut.
  7. When ready to serve, pull the fudge out of pan using the edges of the parchment paper.
  8. Cut into squares using a sharp knife.
  9. Store in an air tight container, may be refrigerated. When serving, let the fudge come to room temperature.

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