Previous attempts at making homemade fudge have ended up looking and tasting like fudge "soup." Yep, I am not kidding, that was about the consistency. Instead of using your fingers to eat it, you needed a bowl and a spoon instead!! As one not to give up, I decided to try again yesterday. I am happy to report that this attempt was an overwhelming success! Since my main goal here in Cathy's Kitchen is to make sure my regular "customers" are happy, I decided to try and please them all by putting their favorite toppings on the fudge. The hubby likes pecans, Lauren likes mini M&M's and Dominic likes sprinkles!
Ingredients:
3 cups milk chocolate chips, any brand
14-ounce can sweetened condensed milk, any brand
Cover the bottom of a 8 x 8 inch square pan with aluminum foil and spray foil with non-stick spray. Set aside. In medium saucepan on the stove, melt the chocolate chips and condensed milk slowly together on low to medium heat with large spoon, stirring constantly. When smooth (and all the chips are melted), pour immediately into prepared pan and spread evenly. Put in fridge for a minimum of two hours. Cut into squares. Fudge will stay fresh covered in an airtight container at room temperature for one to two weeks or in the fridge for two to three weeks. Fudge can also be frozen!!
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