Ingredients with Measurements:
- 3 cups milk chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- 8-inch square baking pan
- Parchment paper
- Candy thermometer
Step-by-step instructions:
1. Line an 8-inch square baking pan with parchment paper.
2. In a medium saucepan, combine the milk chocolate chips, sweetened condensed milk, unsalted butter, vanilla extract, and salt.
3. Heat the mixture over low heat, stirring constantly, until the chocolate chips and butter are melted and the mixture is smooth.
4. Increase the heat to medium and continue to cook the mixture, stirring constantly, until it reaches 235°F on a candy thermometer.
5. Remove the pan from the heat and pour the mixture into the prepared baking pan.
6. Let the fudge cool to room temperature, then refrigerate for at least 2 hours, or until firm.
7. Once the fudge is firm, lift it out of the pan using the parchment paper and cut it into small squares.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Cook the mixture until it reaches 235°F on a candy thermometer.
Serving size:
- Makes about 36 small squares
Nutritional information:
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 35mg
- Total Carbohydrates: 16g
- Dietary Fiber: 0g
- Sugars: 15g
- Protein: 2g
Substitutions for ingredients:
- You can use dark chocolate chips or white chocolate chips instead of milk chocolate chips.
- You can use salted butter instead of unsalted butter, but omit the salt.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the fudge mixture before pouring it into the pan.
- Swirl in some peanut butter or Nutella before refrigerating the fudge.
- Top the fudge with sea salt or sprinkles before it sets.
Tips and tricks:
- Use a candy thermometer to ensure that the fudge reaches the correct temperature.
- Stir the fudge constantly while cooking to prevent it from burning.
- Let the fudge cool to room temperature before refrigerating it to prevent condensation from forming on the surface.
- Use a sharp knife to cut the fudge into squares.
Storage instructions:
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- You can eat the fudge cold or at room temperature, but if you prefer it warm, microwave a square for a few seconds before serving.
Presentation ideas:
- Arrange the fudge squares on a platter or in a gift box.
- Wrap the fudge squares in parchment paper and tie them with a ribbon.
Garnishes:
- Top the fudge squares with whipped cream, chocolate shavings, or fresh berries.
Pairings:
- Serve the fudge with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
- Serve the fudge as a dessert after a meal.
Troubleshooting advice:
- If the fudge is too soft, refrigerate it for a longer period of time.
- If the fudge is too hard, let it sit at room temperature for a few minutes before cutting it.
Food safety advice:
- Use a clean candy thermometer to prevent contamination.
- Store the fudge in the refrigerator to prevent bacterial growth.
Food history:
- Fudge is a type of candy that originated in the United States in the late 19th century.
Flavor profiles:
- Milk chocolate fudge is sweet and creamy, with a rich chocolate flavor.
Serving suggestions:
- Serve the fudge as a treat for yourself or as a gift for friends and family.
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