Thursday, December 22, 2011

Hillen/Osland Fool Proof Chocolate Fudge

 
One of my favorite parts of learning new recipes from friends are hearing the stories behind them.  This holiday season my friend, Jennifer Hillen, and I decided to make truffles and fudge, the fudge recipe coming from her mother.  It was so fun to chat as we cooked about our memories of Christmas growing up, some of the traditions each of our families had and the funny stories that always come when family gets together.  We laughed and reminiced about years long ago and then giggled and drank wine as we planned our New Year's Eve celebration for the coming holiday!  The memories and friends of our past never fade away and the new friends are always present waiting to make new ones.  One of my greatest blessings are the old friends I have had for years who have helped shape me into the woman I am today with the love, generosity and support while the new friends I have made have enriched my life in such a similar fashion.  I am grateful for all of life's blessings, but what I thank God for each night as I say my prayers are my family and friends, both old and new!  May each of you have a blessed and safe holiday season!

Hillen/Osland Fool Proof Chocolate Fudge
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
Dash salt
1/2 to 1 cups chopped nuts (optional)
1 1/2 teaspoons vanilla extract
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat.
 
 
Remove from heat. Stir in nuts and vanilla.
 
Spread evenly into prepared pan.
 
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
 
MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

VARIATIONS
CREAMY DARK CHOCOLATE FUDGE: MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts.
For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.
 
 
As you can see, we made several of the variations along with truffles!

And we had the best time baking!!!
Presents for everyone!!!
You may also want to try:
Chocolate Chip Cookie Dough Truffles

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