Our very own leaning tower of Pisa, but made out of pure chocolate fudge.
I am always drawn to a recipe that has the words “absurdly easy” in the title. Especially when those two words are describing how to make your own chocolate fudge, a delicacy that I had previously assumed was only created by Willy Wonka type wizards in their mysterious candy shops.
But oh how wrong I am.
Leave it to Julia Moskin of the NY Times to demystify and utterly simplify the making of this chocolate treat– it literally takes just 15 minutes to make, plus an overnight in the fridge to set. We skipped the nuts as we have nut allergies in the house, but followed the rest of the instructions to the letter and have been blessed with an almost sinful amount of the richest deep chocolaty fudge I have ever tasted. And because one can only eat a tiny bit at a time, we have our school lunch desert set for weeks.
And that alone is worth singing about.
Julia Moskin’s Absurdly Easy Chocolate Fudge
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing the pan
1 pound semisweet or bittersweet chocolate
1 (14-ounce) can sweetened condensed milk
⅛ teaspoon salt (optional)
½ cup chopped nuts (optional)
Preparation
Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.
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