Ingredients and Weight:
- 3 cups semisweet chocolate chips (450g)
- 1 cup evaporated milk (240ml)
- 1 stick (1/2 cup) unsalted butter (113g)
- 2 cups sugar (400g)
- 1 teaspoon vanilla extract (5ml)
- 1/2 cup chopped walnuts (optional) (60g)
- 1/2 cup dried cranberries (optional) (60g)
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
3 (out of 5)
Preparation Method Steps:
- Lightly grease an 8x8 inch square pan with cooking spray or butter.
- Combine the chocolate chips, evaporated milk, butter, and sugar in a large saucepan over medium heat.
- Stir constantly until the mixture is smooth and melted.
- Remove the saucepan from heat and stir in vanilla extract.
- If desired, sprinkle chopped walnuts and dried cranberries over the hot fudge.
- Pour the fudge into the prepared pan and refrigerate for at least 4 hours, or overnight.
- Cut into squares and enjoy!
Nutritional Information (per serving):
- Calories: 350
- Fat: 20g (saturated 12g)
- Carbohydrates: 40g
- Protein: 3g
Dish Characteristics:
- Rich and decadent
- Smooth and creamy
- Festive and perfect for Christmas
User Comments:
- "This fudge is so delicious! It's the perfect Christmas treat." - Jane
- "I made this fudge for my family and they loved it. It's so easy to make and it turned out perfectly." - Mary
- "I added chopped pecans and dried cherries to mine, and it was a hit!" - Sarah
Special Precautions and Tips:
- Make sure to use a saucepan that is large enough to accommodate the expanding fudge.
- Stir the fudge constantly to prevent it from burning.
- If the fudge becomes too thick, stir in a little extra milk or cream.
- If the fudge is too thin, cook it for a few more minutes over low heat.
- Store the fudge in the refrigerator for up to 2 weeks.
