Tue
23
Jun
2009
The hand that makes the fudge rules the world
This recipe comes from the cookbook of my mother’s first microwave oven in the mid-1970s. It’s traveled the world, and as quick as it is to prepare, it disappears even faster than the 10 minutes it takes to prepare. I recommend that you store it in a locked compartment of your refrigerator.
Combine in a large microwavable bowl:
600g (3 C) plain chocolate
400g (14oz can) sweetened condensed milk
65g ( ¼ C) butter
Microwave at Medium (50%) power, stirring every 2 minutes, until smooth.
You can also prepare this on the stove, using a double boiler (bain marie). The most important thing is to keep the
chocolate from burning.
Remove from the heat source and add:
2 t vanilla extract or flavored liquor
150g (1 C) chopped nuts, if desired
Chill several hours until firm.
The chocolate-peanut butter variation: instead of 600g choc, use 400g (2 C) chocolate and 200g (1 C) peanut butter.
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